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Sheila Lukins All Around the World Cookbook |
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Sheila Lukins All Around the World Cookbook |
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by: Sheila Lukins
Dewey Decimal Number: 641.59 EAN: 9781563052378 Edition: illustrated edition ISBN: 1563052377 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 591 Publication Date: January 05, 1994 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: A 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. Related Items:
Average Rating:
 Rating:  - Amazing descriptionsThis quickly became my favorite cookbook. The recipes are truly from around the world, but adapted through the eyes of the author. Nothing sparks my appetite like reading about how the author met somebody and enjoyed this amazing meal... makes me want to cook it up too. Everything I have ever cooked from this book has been a success. Some of the recipes are rather complex and involve odd ingredients, but that is part of the fun of cooking from 'around the world'. I've used mine so much a lot of the pages are coming out actually... The only complaint I have about this book this the organization-it is quite difficult to find what anything. The index in the back is quite good, but there is no real good section dividers that group things into legible categories within the book. Rating:  - A Lesson in World CuisineMany of the recipes in this book are scrumptious. You will get a taste of the actual regional food (I think) as close to authentic cuisine as possible without actually visiting the region. And even if that isn't the case, the recipes are doable and very good. I have tried at least ten of them and many I have repeated many times. The book is a true foodie's delight. You get more than just recipes. I appreciated her effort at imparting the essence some of the regional food although for many cooking enthusiasts, perhaps they only want recipes. This book is a lesson in cooking for those of us who have not traveled the world. I loved it! Rating: - One of my Absolute FavoritesI cook from this book all the time, and it has some of my (and my family and guests') favorite dishes. From start--Herbed Orange Chevre Slather--to middle--Mexican Pot Roast, Hong Kong Pork chops--to end--Tarte au Citron, gingersnaps, Jamaican Gingerbread--this cookbook is amazing. Every time I cook from this book, people always--always--ask for the recipe or want it again. The tarragon & dried cherry chicken salad is a mainstay in my house, as is the mediterranean lentil soup. As for the recipes being distilled versions of the original cuisines, I think that's the point. If I wanted to cook authentic Italian or Asian cuisines, I'd get books by Marcella Hazan or the like. And I'm suspicious of the one-star reviews that are anonymous. I've never had any problem with any of the recipes in this book (except the Jamaican gingerbread, which I found works better in 2 small loaf pans vs. the one large one recommended). I really can't say enough about this book; I cook dinner at least 4 to 5 nights of the week and regularly have friends over, and this is my go-to cookbook. Rating: - Unique Gourmet Flavors for the AdventurerThis 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 is a great way to entertain a party of 6, you will be pleasantly surprised!
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