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.
I finally tossed this book out after making several disastrous recipes from it. They were obviously untested or poorly tested. Read morePublished on April 18 2004
Everytime I get a hankering for something special to cook, something exotic and different, I turn to this book. Read morePublished on Jan. 5 2004 by Marc D. Bingham
Oh come on! This is in no way a terrible book, i agree that the way it is layed out can be a little confusing but cook books should be merited on their recipies and not really on... Read morePublished on Oct. 9 2002 by John Whitworth
This is a very disappointing book. I would place The Silver Palate as a favorite and have purchased it for others as a gift. Read morePublished on Aug. 16 2002
I frequently refer to my Silver Palate cookbooks for interesting & tasty recipes & was very excited about purchasing this compendium of world cuisines, but thus far I am extremely... Read morePublished on July 14 2002 by nunaya
Being a great fan of the Silver Palate cookbooks, I lunged for the lone copy at my local bookstore. It is truly a might volume of international culinary delights and chock full of... Read morePublished on Oct. 30 2001 by LBB
I have to disagree with other reviews of this cookbook. After trying 10+ recipes, I'm disappointed. The recipes I've tried have lacked flavor and originality. Read morePublished on May 15 2001 by S. Barresi
I use this book often when I entertain. My guests often ask for the recipes and I always point them in the direction of this book. Read morePublished on Sept. 5 2000