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Sheila Lukins All Around the World Cookbook Paperback – Jan 5 1994


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Product Details

  • Paperback: 591 pages
  • Publisher: Workman Publishing Company (Jan. 5 1994)
  • Language: English
  • ISBN-10: 1563052377
  • ISBN-13: 978-1563052378
  • Product Dimensions: 20.3 x 3.5 x 23.5 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: #594,871 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.

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

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Customer Reviews

3.3 out of 5 stars

Most helpful customer reviews

1 of 1 people found the following review helpful By R. Long on Feb. 12 2001
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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1 of 1 people found the following review helpful By John Whitworth on Oct. 9 2002
Format: Paperback
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 the design aspect. Every meal I have cooked out of this book has been absolutely gorgeous and my wife and I keep returning to it again and again. Every time we entertain and cook from this book all our guests comment on the quality of the food and several have bought this book after sampling one of its recipies. As a previous reviewer remarked you could (probably) pick a recipie at random and use it to entertain with knowing it would be a great meal. To 'a reader from Eugene' please get past the layout and try the coq au vin, chicken and date tagine or the velvety curried shrimp and then tell us you paid too much.
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1 of 1 people found the following review helpful By Marc D. Bingham on Jan. 5 2004
Format: Paperback
Everytime I get a hankering for something special to cook, something exotic and different, I turn to this book. EVERY time I make something from this book it turns out great....you have to follow the instructions, and these are specialty dishes, so no skimping on ingredients. The little 'history' sections in the book make it fun to read! Highly recommend....loosen up and go to another country in your kitchen
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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
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.
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By LBB on Oct. 30 2001
Format: Paperback
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 information.
However, as I am Asian and have traveled to several of the countries written about in the book, I find most of the recipes watered down versions of the originals. These recipes are also lengthy and call for ingredients that you'd have to make a special trip to the market or deli for.
No offense meant to anyone, but I find that the recipes here have also been tailored for American tastes. I've always thought that the point in trying out new cuisines was to appreciate and understand the uniqueness of them, and not try to make localized copycat versions.
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By nunaya on July 14 2002
Format: Paperback
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 disappointed- something I didn't expect. It is full of, instead of informative(if sometimes embarassingly whimsical)tidbits like those in the Silver Palate books, truly insipid, fluffy commentary and "postcards" of her travels to various countries. Most importantly, the recipes are absolutely uninspiring, while being perverted from their original forms, which leaves the hopeful cook with no real insight to international cooking, and with no redemptive alternative, either. Fusion cooking at its worst, basically. Sorry, didn't want it to be true, but it is.
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