150 recipes for an international favorite. In The World of Kebabs, Anand Prakash compiles 150 of the most mouthwatering recipes he discovered in Europe; the Middle East; Central, South and East Asia; Africa, Latin America; and the Caribbean. Along with information on grilling, marinating, and meat preparation, each recipe has been tested and retested and is presented in an easy-to-follow format. Here are a few examples: - Pork Souvlaki from Greece - Chicken Satay from Malaysia - Spicy Skewered Lamb from China - Mangrove Oyster Kebabs from Trinidad - Skewered Swordfish from Turkey - Spicy Beef Kebabs from Mali - Chicken Tikka Kebabs from India More than a collection of recipes, Prakash surveys the international dimensions of kebab culture, such as how the dishes migrated to influence cuisine in other geographical regions. The result is a comprehensive reference that is not only a fabulous cookbook but also a form of cultural exploration and travelogue.

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Anand Prakash traveled the world for 20 years researching kebab cookery. A marine biologist and environmental scientist, he holds four university degrees, including a Ph.D. from the University of British Columbia. He lives in Victoria, BC.

Anand Prakash traveled the world for 20 years researching kebab cookery. A marine biologist and environmental scientist, he holds four university degrees, including a Ph.D. from the University of British Columbia. He lives in Victoria, BC.

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