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Who knows why there's such a universal appeal to food cooked on skewers? Whatever the reasons, today's class offers ammo for the argument that skewered dishes just taste great. Steven demonstrates six recipes that use a variety of skewering techniques (toothpicks, double-skewers, sugarcanes) and talks about the wide array of skewers and kebabs available on the market today. Highlights include sweet and salty bacon grilled prunes, authentic shish kebab and an elegant recipe for grilled quail from Greece.
