All Around the World Cookbook

This cookbook, by one of my favorite cooks of "Silver Palate" fame is interesting for the worldwide flavor profiles. I really learned a lot from that. It is hefty ...as if she wants you to appreciate her breadth of knowledge. It is quite ambitious. My problem is it is difficult to find particular recipes by ingredient. If you want chicken recipes, you really have to hunt around. Also, her personal travel photos and commentary seem a bit self-indulgent and unnecessary. Sorry Sheila. I have it. I use it. Not my favorite.

I enjoy cooking with this book a whole lot. The recipes are easy to follow, the variety is nice to see, and the extra tidbits of information are a nice touch for those "armchair" cooks out there. If you're looking for a pretty photo filled cookbook, this isn't for you, but you're into real content and excellent recipes, go for this book. I'm especially fond of the North African and Eastern European recipes.

It isn't exactly the definitive cookbook for whatever cuisine you are looking for but the recipes are a great starting point for trying new cuisines or exploring those you currently enjoy. Every recipe I have tried has come out great. It's really good for impromptu dinners or week night suppers because the ingredients are easy to find and the recipes are easy to follow. In addition you get a nice travelogue that accompanies the various cuisines. It's basically a fun cookbook to cook from and to read.

Lukins satisfies any number of hankerings with a mix of modern and traditional, capped with her own American flair. Organized by course (appetizer, soup, meat, etc) rather than by cuisine, Lukins, of "Silver Palate" fame, adapts a Chilean cooking marathon to a refreshing fresh corn and chicken chowder, journeys to the hills of Martinique for a rich curried pork, cajoles a Seville chef for the secret of dorade baked in salt. Although she offers plenty of traditional recipes, from Magyar Goulash to Swedish Roast Goose, she's just as likely to sample something and be inspired to embellish - or simplify. Chapters are interrupted with short essays on regional wines or teas or markets. The variety is endless, variations are encouraged and every dish is guaranteed to make your mouth water.

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

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!!!