SKEWER COOKING AROUND THE WORLD by Georgia Cheopelas

SKEWER COOKING AROUND THE WORLD

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KIRKUS REVIEW

The international techniques of baking, braising, grilling a virtually limitless variety of foods on skewers -- cookery we lump under the term shish kebob, the Japanese call Kushi Yaki, the Greeks Souvlakia -- fish and meats (Cheopelas explains the trick to keeping ground beef from crumbling of) prepared alone or in combination with fruits and/or vegetables. About the only dish that doesn't adapt it seems is scrambled eggs. Included are menus and recipes for every course, and to complete the meal, side dishes, salads and desserts.

Pub Date: Nov. 1st, 1974
Publisher: Simon & Schuster