The 3rd FIRE&FOOD Bookazine revolves around the theme of skewer grilling; 120 pages, over 60 recipes with detailed color photos, size 220 x 290 mm, in a high-quality Bookazine softcover.

Who hasn't done it before: putting a sausage on a skewer and grilling it over a campfire? The sharpened hazelnut stick becomes a substitute for a spear, and the sausage turns into game. Suddenly, you find yourself stepping into the role of a prehistoric hunter, preparing food in such an archaic way by the protective campfire. Since the Stone Age, skewer grilling has likely been the most primal form of grilling. It still appeals to our primal instincts today and has developed into one of the most popular and widespread grilling methods due to its easily mastered technique.

For this Bookazine, the best grill masters have once again agreed to share their favorite skewer recipes. We spent over a year traveling for this issue, collecting recipes, grilling, photographing, and tasting the delicious grilled food. The result is a collection of recipes that showcases the entire diversity of skewer grilling. From Asado to Sate to Shashlik – it’s a skewer grilling journey around the world, offering every lover of this special grilling technique a delightful experience.