All Around The World Cookbook by Sheila Lukins

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  • Apple-pineapple raita

    • Deborah on February 01, 2010

      I serve this a lot with spicy curry dishes -- delicious and cooling!

  • Patitsio

    • ellabee on January 17, 2016

      p.338. Lighter, deconstructed version: brisket braised in a tomato-cinnamon-orange sauce, served over penne or ziti and topped with grated cheese (can sub Kasseri, Emmental, or other semihard cheese). Indexing: categories should include 'Pasta, doughs and sauces'.

  • Calypso beans and rice

    • bloncosky on October 20, 2010

      This dish is good but watch the salt level. It makes a better side dish because of the varied and strong flavors. I would have it with grilled beef or some other such hearty meat.

  • Mediterranean spiced olives

    • JKDLady on January 05, 2013

      These were just okay. Nothing to write home about, but it could be because I made two other marinated olive recipes that had more bold flavors and had a better look.

  • Malay oxtail soup

    • JKDLady on October 18, 2015

      This was good, but I really don't think it was worth the two day effort. There is a note in the recipe that says "Because the flavor is very rich, I recommend small servings." I guess I was expecting something terrific. It was good, but...

  • Spiced Peloponnesian lamb shanks

    • hillsboroks on March 11, 2014

      This is one of our all-time favorite recipes for lamb shanks. Besides having a fabulous sounding name it is lovely to eat. I made it for the first time about 15 years ago in desperation when I was home for a day with a freezer full of lamb shanks, a house full of visiting young nephews and my son gone with my car so I couldn't run to the store. Luckily I found this recipe and had everything I needed on hand. Once it is in the oven the aroma is heavenly. I managed to please 3 grade school boys, my husband, my teenage son and daughter and my son's friend who normally only ate pizza or cheeseburgers with this dish. I served it with rice pilaf and a carrot salad from the same cookbook. Of course only my family knew we were eating lamb but when it was all gone the visitors were pleasantly surprised at how good lamb was. It is easy enough to do for a family dinner but sophisticated enough to make it for a company dinner also. My husband requests it frequently.

  • Granny Reesman's stuffed cabbage

    • jenniesb on December 18, 2014

      I discovered this recipe in my 20's and have been making it for years. My family asks for it all the time and it gets rave reviews whenever I bring it somewhere. I've subbed rice for the barley, and ground turkey for the beef. You really can't go wrong. Definitely a keeper!

  • Swedish pancakes

    • stockholm28 on January 20, 2014

      Basic Swedish pancake recipe.

  • Chilean quinoa tabouleh

    • anya_sf on February 10, 2021

      I made several changes, so my rating might not be totally fair, but think it was still true to the spirit of the recipe. I just cooked 1 cup quinoa, used frozen corn, omitted the garlic, used 4 Tbsp each lime juice (instead of lemon) and oil (and could've just used 3), 2 avocados, grape tomatoes instead of plum. I liked this ratio of quinoa to other ingredients better, I think, than the original with much more quinoa. We enjoyed this as a side dish with salmon.

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  • ISBN 10 1563052377
  • ISBN 13 9781563052378
  • Linked ISBNs
  • Published Jan 05 1994
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

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.

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