Sheila Lukins All Around the World Cookbook Paperback – Jan 5 1994
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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
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
Top Customer Reviews
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!!!
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.
Most recent customer reviews
I read cookbooks like others read novels. The stories in this book are lush. The breakfast section is one that I read over and over. This book never fails to inspire me.Published 12 months ago by A&A B
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
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 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