Sheila Lukins All Around the World Cookbook

Sheila Lukins All Around the World Cookbook

by Sheila Lukins

NOOK Book(eBook)

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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 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. 

Product Details

ISBN-13: 9780761172017
Publisher: Workman Publishing Company, Inc.
Publication date: 11/01/2012
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 591
Sales rank: 1,114,680
File size: 24 MB
Note: This product may take a few minutes to download.

About 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.

Read an Excerpt


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.

Table of Contents


Room Service


Sumptuous starts for special days include Jamican Banana Brunch Soup, Nani's Tortilla de Patatas, and a flavorful Turkish Western Omelet.


When traveling, breakfast in a hotel dining room or in a great bed can be a real treat. Here's my diary of luxurious favorites.

Wish You Were Here


Drinks that are elegant and soothing or fiery and lively. Enjoy a Rouge Tropical, a Margarita, a Rhumlet, or a Chilean White Peach Melba Sangria with friends, and celebrate the bewitching hour.


Zakuski, meze, and tapas; slathers, empanadas, boreks, croquettes, and quesadillas; a selection of luscious palate-teasers to accompany a welcome glass of spirit.


An Oriental Spinach Salad with Chinese Vinaigrette, a Samba Waldorf Salad, a Nordic Cobb, and a Chilean Avocado. Tossed and composed salad plates that belie any boundaries.

Great Melting Pot


An around-the-world collection of soups to invigorate and nourish-Indonesian Chicken Noodle Soup, Scandinavian Smoky Pea Soup, Gingered Creme de Crecy, Pappa al Pomodoro, and Cha-Cha Corn Gazpacho, to name just a few.

All Around the World Menus

Serve friends and family a Highland Winter Luncheon, an Indonesian Rijsttafel, a Moroccan Couscous Dinner, or a Singapore Supper. Suggested menu ideas to help you plan extraordinary meals using the recipes in this book.



A wealth of vegetable dishes inspired by the world's glorious marketplaces. From Russia comes Beet Bread Pudding; from Marrakech, Sugar Mashed Carrots. Try the Sultan's Pillows, with their Turkish flavors, and a Coconut Ratatouille that fuses the best of Thailand and France.


A tour of some of the lushest marketplaces in the world; they are the inspiration for so

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