A cookbook dedicated entirely to the art of skewering — kebabs, yakitori, satay, and everything else that tastes better on a stick. Elsa Petersen-Schepelern walks you through marinades, glazes, and grilling techniques that work whether you're threading chicken thighs over charcoal or vegetables under the broiler. Recipes span global traditions: Middle Eastern kofta, Japanese kushiyaki, Greek souvlaki, Thai moo ping. There's a rhythm to skewer cooking — the char, the drip, the way flavors concentrate when meat or veg sits close to the flame. This book gets that. It's not fussy, just focused. Perfect for backyard grillers who want to level up their stick game, or anyone tired of flipping burgers and ready to try something with more smoke and spice.
