Product Description

Want new, fun ideas for quick and easy dinners? This full-color cookbook gives you fifty-two delicious, easy-to-prepare recipes [featuring] for beef, pork, chicken, lamb, fish, and vegetarian kabobs, many with intriguing international flavors. Author Sally Sampson, a former writer for Cooks Illustrated magazine, gives you background notes, serving suggestions, and wonderful tips for spicing up your menus with a different kabob every week.

Product Details

• Amazon Sales Rank: #520377 in Books
• Published on: 2007-02-27
• Number of items: 1
• Binding: Paperback
• 112 pages

From the Inside Flap
Tired of eating the same dinners week after week? Looking to spice things up without spending a lot of time and effort? Kabobs are the perfect solution! Easy enough to make on weekdays yet special enough for a party, kabobs span every ethnic cuisine and include almost all food groups, resulting in the perfect meal.

Recipe of the Week: Kabobs gives you fifty-two delicious kabob recipes—a different kabob for every week of the year. Prolific cookbook author Sally Sampson fires up her grill to show you how simple it can be to cut down on cooking time and expand your dinner menu with skewered foods.

Drawing on a variety of international flavors, these inventive dishes feature a wide range of meats, vegetables, and fruits, making for an endless number of tasty combinations. If you're a beef lover, Rosemary Garlic Beef, Beef with Herb Butter, and Horseradish Beef will more than satisfy. Curried Pork with Coconut and Cilantro and Pomegranate Pork add sizzle with spices. Smoked Paprika Chicken and West Indian Chicken with Honey Butter give chicken a new twist. If seafood is what you crave, try the delightful Asian Shrimp, Scallops BLT, and Swordfish with Brown Butter and Chives. You'll also find such tempting fare as Lamb with Rosemary and Mint, Zach Demuth's Tofu Satay, and Portobello Mushrooms with Balsamic Vinaigrette and Shaved Parmesan Cheese.

These are just a sampling of the delights that await you every week. Sampson also includes helpful background notes and serving suggestions with each recipe to make prep and presentation even simpler. For easy, flavorful variety at your dinner table, Recipe of the Week: Kabobs is your year-round companion!

From the Back Cover
Great-tasting kabobs for every week of the year

Need new ideas for dinner? Kabobs are tasty and healthy, and can be prepared in a pinch. This full-color cookbook gives you a year's worth of mouthwatering kabob recipes—from Chicken Tandoori, Five Spice and Lime Beef, and Salmon with Garlic, Herbs, and Pepper Flakes to Marmalade Mustard Pork and Greek Shrimp with Lemon and Feta. For variety, flavor, and fun, kabobs make the meal!

• Fifty-two delicious, easy-to-prepare recipes featuring beef, pork, chicken, lamb, fish, and vegetarian kabobs
• Tips on equipment, grilling, and skewering
• Ideas for selecting spices and preparing the perfect side dishes

About the Author
SALLY SAMPSON has cowritten six cookbooks and written seven others, including the James Beard Award–nominated The $50 Dinner Party. She was the editor in chief of Balducci.com and a senior writer for Cooks Illustrated magazine. Sampson has contributed to such publications as Bon Appétit, Food & Wine, Self, the Boston Globe, Boston magazine, and Fine Cooking.

Customer Reviews

Great ideas for every night of the week!
This cookbook is only about 100 pages long so at first you'd think it couldn't possible provide descent meals for every night of the week but it does just that! There are 52 recipes but next time you change out the meat option and it's like a completely new dinner.

There are tips on grillings, tips on skewers, and then a section on necessary kitchen equipment. All the pictures are fantastic photographs, they show the true feel of the dish. Not every recipe has a picture but there are many.

The options are to make the kabobs into salads, or add rice, there are many different international flairs (indian, chinese,etc) so it's like a completely different dish each time; even though the basic premise is a skewer full of meat. There are tofu options as well.

There is a recipe for Asian Shrimp that is too die for. It's very good with nothing more than soy, hoisin, sesame oil, rice vinegar, chili paste and a few other ingredients. Certainly things you'd have on hand in your pantry. You could even use a ziploc baggie and make this a freezer meal and then thaw in the fridge overnight and when you get home put it on some skewers and grill. The picture shows adding broccoli and white rice but you could also serve on a bed of greens for a salad if you'd prefer. The next time around use beef tips with the same ingredients and you'd have another dish. Next time around use pork and so on and so forth.

All the recipes favor fresh herbs over dried but you can substitute dried if that's what you have. Also, there is minimal fat involved as you are grilling rather than frying all the food. And most grilling meals can be completed in under 10 minutes. We've even used our George Foreman with great results.

There is also a recipe for beef with herb butter that is delish. But I could see using swordfish to make this meal and it be just as great. Many of the recipes have a little blurb about where the author first tried the dish or some other little tidbit of information so it's almost like a friend telling you about her experiences.

Hope you will give this cookbook a try. It's great as far as I'm concerned. I'll have to check out her 52 weeks of cookies next!

REcipe of The Week Cookies
Excellent easy to follow recipes that produce mouth watering results. The best thing about this cookbook is the tone - it is as if a friend is sitting with me in the kitchen gently guiding me and bringing me into her confidence. Sampson is a wizard, she connects through each page. I haven't found a cookie yet in her book that my family doesn't love.

An especially popular addition to family and community library cookbook collections!
A senior writer for 'Cooks Illustrated Magazine', Sally Sampson is the author of seven previous cookbooks and the co-author of six more. Now she has added another culinary title to her impressive list: "Recipe Of The Week: Cookies" showcasing fifty-two quick and easy recipes for turning out delicious cookies on a weekly basis all year long. Superbly illustrated with full color photography, this highly recommended and thoroughly 'kitchen cook friendly' collection of recipes ranges from Gingersnaps; Chocolate Chip Oatmeal Cookies; Espresso Shortbread; and Orange Almond Cookies; to Jenny deBell's Snickerdoodles; Annie Fischel's Meringues; Coco Toffee Chunk Cookies; and Almond Coconut Macaroons. Especially recommended for dedicated cookie enthusiasts, "Recipe Of The Week: Cookies" will prove to be an especially popular addition to family and community library cookbook collections!