Over 60 recipes for skewered food to cook on open fires, barbecues, and grills.

Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass, and bay, among others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavor to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful carameliszed effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish, and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America (Chicken, pepper and chimichurri rojo skewers) to the Middle East (Fig and halloumi skewers), and Oceania (Shrimp and pineapple skewers) to Europe (Grilled gnocchi skewers).