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Sheila Lukins All Around the World Cookbook

Sheila Lukins All Around the World Cookbook

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by Sheila Lukins

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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


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. 

Editorial Reviews

Publishers Weekly - Publisher's 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.

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Workman Publishing Company, Inc.
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I always though that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is covered and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes.

1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded

2 tablespoons unsalted butter

1 cup dried cherries

1/4 cup red wine vinegar

1/4 cup apple juice

1/4 cup red currant jelly

1 tablespoon sugar

Salt and coarsely ground black pepper, to taste

1. Preheat the oven to 325 F.

2. Cut the red cabbage into thin slices and set aside.

3. Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.

4. Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened. Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.

Serves 6 to 8


Although I have never been served these tomatoes in France, the flavor of the crumbs, redolent with garlic, thyme, and parsley, remind me of the best tastes of Provence. The secret is the fresh bread crumbs, a hint of thyme, and fresh flat-leaf parsley. Baked for a short while, the tomatoes become luxuriously soft and sweet. Finished under the broiler, the tops will be perfectly toasty.

1 large slice coarse bread (3/4 inch thick)

1 medium clove garlic, coarsely chopped

3 tablespoons chopped flat-leaf parsley

1/4 teaspoon dried thyme

Salt and coarsely ground black pepper, to taste

6 ripe medium tomatoes (about 6 ounces each)

4 tablespoons extra virgin olive oil

1. Lightly toast the bread, then tear it into large pieces.

2. Place the toasted bread in a food processor with the garlic and parsley. Pulse the machine on and off for about 15 seconds. The bread should be in medium-size crumbs. Remove the mixture to a bowl and season with the thyme and generously with salt and pepper.

3. Preheat the oven to 350 F.

4. Halve the tomatoes crosswise. Using a small melon baller; scoop out some of the center pulp. Discard the seeds, finely chop the pulp, and add it to the crumbs. Add 2 tablespoons of the olive oil and mix well.

5. Divide the crumb mixture evenly among the tomato halves. Place on a baking sheet and drizzle the tops evenly with the remaining 2 tablespoons olive oil.

6. Bake until bubbly, 20 minutes; remove from the oven.

7. Before serving, preheat the broiler.

8. Broil the tomatoes 4 to 5 inches from the heat until the tops are golden, about 30 seconds. Serve immediately.

Serves 8


I initially thought of this dish as Greek, but in fact it embodies the best flavors of Provence as well as Spain and North Africa. I prefer roasting two small chickens rather than one large bird because they are more tender and make for more delicate eating. The briny olives infuse a one-dish meal. Seek out French Picholine, green Greek, or Spanish Manzanilla olives for their flavor and fleshy texture. Rosemary and garlic add their heady perfume to this lusty dish.

1/2 cup olive oil

Juice and grated zest of 2 lemons

4 cloves garlic, lightly bruised and peeled

8 fresh rosemary sprigs

Salt and coarsely ground black pepper, to taste

2 chickens (about 2 1/2 pounds each), rinsed well and patted dry

1 1/2 pounds small new red potatoes, scrubbed and halved

1 cup imported green olives

1. Combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate covered overnight.

2. Preheat the oven to 400 F.

3. Place the chickens in a large roasting pan. Put the rosemary sprigs and garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all.

4. Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving.

Serves 4 to 6

Excerpted from Sheila Lukins All Around the World Cookbook

Copyright c 1994 by Sheila Lukins

Reprinted with permission by Workman Publishing.

Meet the Author

Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine.

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All Around the World Cookbook 2.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
To date, only one recipe from this book was 'so-so.' The Shrimp in a Hot Pot is to die for! It is difficult to navigate through this book if you are looking for a specific recipe or food item. So, I recommend enjoying it another way: I sat down and read it cover to cover like a novel, putting Post-it Notes on all the recipes I wanted to try, along with the name of the dish and its main ingredient(s). Unfortunately, this book has SO many good recipes that it positively bristles with Post-its.