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All Around the World Cookbook Library Binding – 11 Aug 2008

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Most Helpful Customer Reviews on (beta) 34 reviews
29 of 31 people found the following review helpful
Watered down originals 31 Oct. 2001
By LBB - Published on
Format: Paperback
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.
21 of 22 people found the following review helpful
Somewhat of a disappointment 8 Jan. 2000
By Anita Burroughs - Published on
Format: Paperback
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.
11 of 11 people found the following review helpful
Great results every time 9 Oct. 2002
By John Whitworth - Published on
Format: Paperback
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.
6 of 6 people found the following review helpful
Great, but title is misleading 26 Sept. 2005
By KH1 - Published on
Format: Paperback
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.
5 of 5 people found the following review helpful
Super Food for From Every Country! 6 Jan. 2004
By Marc D. Bingham - Published on
Format: Paperback
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 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
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