Customer Reviews

All Around the World Cookbook

5 star:		(13)
4 star:		(6)
3 star:		(3)
2 star:		(3)
1 star:		(2)

 

 

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.

Following the success of the New Basics and her other books with Julie Rosso, I was frankly disappointed by this book. Many of the recipes are pretty anemic, watered down versions of the real McCoys. I would have liked to see more intense spices and flavors, and less "Americanized" versions of what should have been intriguing international cuisine. I expected more from Sheila Luckens.

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.

I have always found Sheila Lukins' cookbooks to be excellent. While not always completely practical (but one could get around this by learning to substitute canned chicken stock for her homemade, etc.), the recipes always work, and 99% of the time they taste good.
I have tried many recipes in this cookbook since I first got it 8 or so years ago, and I have been pleased with all of them (especially her soup recipes, which are always delicious). I have made many of them for company, and my guests have always enjoyed them. (The Summer tomato risotto is a favorite recipe when the temperature here begins to rise).
That said, these are not all "authentic" recipes - this cookbook, I'm sure, was a Herculean effort in and of itself to put together, and tracking down truly authentic recipes would probably have been more work. This cookbook should really have been called "Restaurant Recipes from All Around the World and Recipes inspired by International Dishes" (or something to that effect.) If you are looking for truly authentic dishes, this is not the book to go to - I would simply pay for cookbooks by native chefs from the countries that you are interested in - but if you are interested in easy, delicious recipes by Sheila Lukins and her friends, a sort of continuation of the Silver Palate cookbook, then this is for you.

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 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.

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.

I'm a huge fan of The New Basics and the Silver Palate Cookbooks, but Sheila Lukins solo effort just does not compare.

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!!!

I 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.

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.