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All Around the World Cookbook Library Binding – Aug 11 2008


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Library Binding, Aug 11 2008

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--This text refers to the Paperback edition.

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Product Details

  • Library Binding
  • Language: English
  • ISBN-10: 1439545073
  • ISBN-13: 978-1439545072
  • Product Dimensions: 3.8 x 20.3 x 23.5 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: #2,723,541 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Publishers Weekly

Turn the more than 500 pages of this latest cookbook by Lukins ( The Silver Palate Cookbook ), and one grows almost giddy. From Argentinian barbecue to Mexican zarzuela, she includes nearly every incarnation of the international and edible. True, many cookbook writers are well-traveled, but few set out, as Lukins did, to create a cookbook with the feel of a travel album: illustrations and sidebars along make the volume a fascinating jaunt. Through conversations with home cooks and professional chefs in 33 countries, Lukins researched the ways that people cook and eat abroad, adapting cross-cultural recipes to American kitchens with flair. The table of contents clues us in to the breezy, chatty style of its author: breakfast foods are clustered under "Room Service," while appetizers and aperitifs fall under "Wish You Were Here." No attempt is made to cluster all the recipes from a region together, which helps to give the text its considerable charms. Chicken soup, for example, is presented in a chart, tabulating 22 countries' versions of this classic. 350,000 first printing ; BOMC Home Style main selection, QPB alternate.
Copyright 1994 Reed Business Information, Inc. --This text refers to the Paperback edition.

From the Back Cover

ONE OF AMERCA'S BEST-LOVED COOKS COOKS THE BEST OF ALL POSSIBLE WORLDS

Introducing global cuisine, one-world cuisine, fusion cuisine-Sheila cuisine. In a work of pure alchemy, Sheila Lukins helps set a dazzling new course for American cooking in 450 recipes that marry the best of the world's tastes, techniques, and ingredients.

"In my mind, Sheila Lukins is one of the most important people in the food world. She's passionate...she's caring...she's dynamic...and she's made an enormous contribution to the way we eat today." -Paula Wolfert author of The Cooking of the Eastern Mediterranean

"Sheila Lukins is one of the most delightful and generous people, and creative and discerning cooks. I would follow her anywhere, as well as through a recipes." -Barbara Kafka author of Party Food

--This text refers to the Paperback edition.

Customer Reviews

3.2 out of 5 stars

Most helpful customer reviews

Format: Paperback
More than a few folks seem to be dissing this book and I'm wondering why. I've tried many of these recipes and have been pleased with the results. In fact, this book contains my favorite bread recipe ever--the Pao Dolce, or Portuguese sweet bread. As Lukins notes, this is one bread that is superb at every meal. So far, the only recipe that hasn't turned out for me was the Pad Thai, but then I have some odd problem with Pad Thai. I'm a good cook, but ...PT never, never turns out. It must be a karmic thing. The notes about Lukins' travels and her postcards add to the charm of the book, I think; this is a cookbook for those of us who love to read cookbooks, and not just cook out of them. One can see Lukins' ability as a food writer in these pages. In particular, I appreciate the special sections: on Irish beers, Scandinavian cheeses, British pubs, breakfasts across the culinary world. This book is a great gift and a delight to receive. The USA cookbook is terrific as well. I probably cook out of that one more often, simply because I have shelves of cookbooks on world cuisines.
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Format: Paperback
I'll admit I feel strongly about what might be a small point for many people: There is not a single recipe from Sub-Saharan Africa in this "All Around the World Cookbook". The cuisine of Africa is little known and appreciated (except perhaps Northen Africa: Morocco, Egypt, and Ethiopia). All the more reason a book like this should have recipes for at least a few African dishes that deserve to be better known. Dishes such as:
Poulet Yassa (chicken marinated in lemon and onions, then grilled);
Jollof Rice (rice cooked with meat and tomato sauce);
Sukuma Wiki (greens and meat with lemon sauce);
Palaver Sauce (a meat and spinach stew); or
Chicken in Peanut-Tomato Sauce (various names and recipes), or the various peanut soups and sauces; et cetera.
Also, the cookery of South Africa, with its mix of African, Dutch, Malay, Indian, and French influences merits attention.
Otherwise this is a fine book for the average cook, especially a college student or someone just setting up their own housekeeping. Most of the recipes are fairly simple. The more advanced enthusiast might be better off with something else. Interestingly, there are at least a dozen recipes from Africa in Countess Morphy's seminal "Recipes of All Nations" (New York: Wm. H. Wise & Co) which was published in 1935.
Was this review helpful to you? Yes No Sending feedback...
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Format: Paperback
I'll admit I feel strongly about what might be a small point for many people: There is not a single recipe from Sub-Saharan Africa in this "All Around the World Cookbook". The cuisine of Africa is little known and appreciated (except perhaps Northen Africa: Morocco, Egypt, and Ethiopia). All the more reason a book like this should have recipes for at least a few African dishes that deserve to be better known. Dishes such as:
Poulet Yassa (chicken marinated in lemon and onions, then grilled);
Jollof Rice (rice cooked with meat and tomato sauce);
Sukuma Wiki (greens and meat with lemon sauce);
Palaver Sauce (a meat and spinach stew); or
Chicken in Peanut-Tomato Sauce (various names and recipes), or the various peanut soups and sauces; et cetera.
Also, the cookery of South Africa, with its mix of African, Dutch, Malay, Indian, and French influences merits attention.
Otherwise this is a fine book for the average cook, especially a college student or someone just setting up their own housekeeping. Most of the recipes are fairly simple. The more advanced enthusiast might be better off with something else. Interestingly, there are at least a dozen recipes from Africa in Countess Morphy's seminal "Recipes of All Nations" (New York: Wm. H. Wise & Co) which was published in 1935.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
More than a few folks seem to be dissing this book and I'm wondering why. I've tried many of these recipes and have been pleased with the results. In fact, this book contains my favorite bread recipe ever--the Pao Dolce, or Portuguese sweet bread. As Lukens notes, this is one bread that is superb at every meal. The only recipe that didn't turn out for me was the Pad Thai, but then I have some odd problem with Pad Thai. I'm a good cook, but ...PT never, never turns out. It must be a karmic thing. The notes about Lukens' travels and her postcards add to the charm of the book, I think; this is a cookbook for those of us who love to read cookbooks, and not just cook out of them. One can see Lukens' ability as a food writer in these pages. In particular, I appreciate the special sections: on Irish beers, Scandinavian cheeses, British pubs, breakfasts across the culinary world. This book is a great gift and a delight to receive.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
I think the premise of this cookbook is great fun, and as someone who often plans vacations around culinary events and regions, I have enjoyed it very much. The recipes are creative and easy to follow, and as with all of Lukins' books the results are always delicious. Hers are the only cookbooks that I trust enough to try new dishes for guests, and I have never been disappointed.
Those who find the cookbook not spicy or authentic enough should remember that cooking is a learning process and a recipe is a guide, meant to inspire and be a starting point. I routinely increase garlic, peppers, and other spices because I know that is what I like. Others may decrease them. This in no way makes the guide less valuable. Ultimately what you create is a combination of your experiences. Many thanks to Sheila Lukins for sharing hers!!!
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