Binding: Paperback Dewey Decimal Number: 641.59 EAN: 9781563052378 ISBN: 1563052377 Label: Workman Publishing Company Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 591 Publication Date: January 05, 1994 Publisher: Workman Publishing Company Sales Rank: 157926 Studio: Workman Publishing Company
Product DescriptionA culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. 444,000 copies in print.
What Others Say
Unique Gourmet Flavors for the Adventurer
This is one of my favorite books. Because every time I've made a recipe for an invitation, neither I nor my guests can stop raving about how fantastically delicious the flavors are. This is the book I refer to for great ideas, great reading, and to indulge my palate. Of special note, is the section on dinner themes for entertaining, starting on p. 171. And if you would like to see for yourself, try the following menu: Reggae Evening, which includes: Montego Red Pea Soup (one of the best soups I've ever had - complex flavors that will have your taste buds singing), Home-Style Jamaican Chicken (melts in your mouth juicy), La Bamba Rice and Rum Raisin Ice Cream (as with all homemade Ice Creams - better to eat within a few hours). This dinner ... Read More
A Great International Culinary Tour
I enjoy cooking with Sheila Lukins All Around the World Cookbook a whole lot.
The recipes are easy to follow, the variety is nice to see, and the extra tidbits of information are a nice touch for those "armchair" cooks out there.
If you're looking for a pretty photo filled cookbook, this isn't for you, but you're into real content and excellent recipes, go for Sheila Lukins All Around the World Cookbook.
I'm especially fond of the North African and Eastern European recipes.
A go to cookbook
It isn't exactly the definitive cookbook for whatever cuisine you are looking for but the recipes are a great starting point for trying new cuisines or exploring those you currently enjoy. Every recipe I have tried has come out great. It's really good for impromptu dinners or week night suppers because the ingredients are easy to find and the recipes are easy to follow. In addition you get a nice travelogue that accompanies the various cuisines. It's basically a fun cookbook to cook from and to read.
Great, but title is misleading
I have always found Sheila Lukins' cookbooks to be excellent. While not always completely practical (but one could get around this by learning to substitute canned chicken stock for her homemade, etc.), the recipes always work, and 99% of the time they taste good.
I have tried many recipes in this cookbook since I first got it 8 or so years ago, and I have been pleased with all of them (especially her soup recipes, which are always delicious). I have made many of them for company, and my guests have always enjoyed them. (The Summer tomato risotto is a favorite recipe when the temperature here begins to rise).
That said, these are not all "authentic" recipes - this cookbook, I'm sure, was a Herculean effort in and of itself to ... Read More
Variety and variations
Lukins satisfies any number of hankerings with a mix of modern and traditional, capped with her own American flair.
Organized by course (appetizer, soup, meat, etc) rather than by cuisine, Lukins, of "Silver Palate" fame, adapts a Chilean cooking marathon to a refreshing fresh corn and chicken chowder, journeys to the hills of Martinique for a rich curried pork, cajoles a Seville chef for the secret of dorade baked in salt.
Although she offers plenty of traditional recipes, from Magyar Goulash to Swedish Roast Goose, she's just as likely to sample something and be inspired to embellish - or simplify. Chapters are interrupted with short essays on regional wines or teas or markets. The variety is endless, variations are encouraged ... Read More
