The World's 60 Best Skewers... Period

This skewer-focused installment continues the World's 60 Best series created by Paradis, a chef who has cooked in some of Montreal's finest kitchens as well in Europe and Australia. Paradis's skewers can be barbecued or grilled and are perfect for entertaining, either as appetizers, or main courses. Readers will want to sample classic recipes including the lamb souvlaki and the chicken satay. They will learn how to pack ground meat around the skewer for spiced beef kebabs and lamb kofta. Seafood lovers will %EF%AC%81nd an array of appealing dishes such as the coconut curry shrimp with julienne mango salad, crispy spiced scallops dipped in a lemon cream sauce, and Nippon tuna on a bed of cucumber salad. Inventive ideas, such as brunch brochettes with cubes of French toast skewered with fresh blueberries and raspberries, offer stylish ways to impress guests. Beautiful color photos taken by fellow chef Antoine Sicotte make this a visually sumptuous book. Practical readers will appreciate the ingredient index, list of must-have kitchen tools, tips and tricks, and clear ratings of each recipe's preparation time, spiciness, richness and cost. (June)