This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.



Whether I’m travelling and eating kebabs or satay at a street stand, or barbecuing them at home, kebabs hit the spot when enjoyed with cold beers.

Give me a bucket of jasmine rice, bottle of Vietnamese hot sauce, a large platter of different types of kebabs, huge fresh garden salad, six pack of cold beer, and I’m  happy spending the afternoon relaxing and reading under the hot sun.

Book Review:

The World of Kebabs by Anand Prakash is a soft cover book that is loaded full of kebab ideas. If you love to barbecue, then this book will be a great edition to you cookbook library. The book is extensive and covers a lot of ground. Contents include: historical and geographical perspective, about grilling, about meats, marinating, about skewers, as well as kebab recipes from the following regions: Europe, The Middle East, Africa, Central South Asia, Southeast Asia, East Asia, Latin America, Caribbean, North America, and Oceania. The book also covers kebab accompaniments. In each region section, the author gives detailed information and history of the food as well as regional kebab cooking methods. In short, this is a must have book for all grilling and international food aficionados. 


Hermit Poet’s favorite recipes:


With a few changes to adjust to personal taste!


  1. Swordfish Kebabs (page 93)
  2. Minced Fish and Prawn Satay (page 139)
  3. Carnival Kebabs (page 188)
  4. Lamb Kebabs with Kiwi Fruit (page 210)


Book information:

  • Paperback: 232 pages
  • Publisher: Whitecap Books (May 11, 2006)
  • Language: English
  • Product Dimensions: 8 x 0.6 x 9 inches



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The World of Kebabs


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About this series

Recipes | International Flavors



International Cookbook Reviews