Sheila Lukins USA Cookbook Hardcover – 1 Apr 1997
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Top Customer Reviews
Which is another good thing about the book - not only does Sheila give her favourite US recipes, you are party to her travels (with food of course) around the country as she collects the best of regional cooking. There are some great asides, interviews and snippets of information. And she has managed to get friends and restaurant owners to part with memorable recipes, which, unlike some restaurant recipes, you could easily achieve t home - and find even easier to eat.
A few words of warning. Some may not care for the colour scheme in the book - it is very red, white and blue (lots of very blue-printed text), but personally I liked it, and also felt that the small line illustrations (are they engravings, woodcuts or etchings, I wonder?) set-off the text nicely. Also, this is not a book to buy if you have to see a photograph of the finished dish in order to be able to cook it, because there are none. Everything is of course measured in US cups, and with US cooker settings (Farenheit) which does not present too much of a difficulty as there are some translations for other users.Read more ›
The only drawback I had with the book was the occasional mention of an American ingredient that I couldn't find here in the UK. For example, half-and-half and solid vegetable shortening. (For anyone interested I've been led to understand that half-and-half is half milk, half cream but I'm still trying to find out what the English equivalent of vegetable shortening is!)
As a final note here's a variation on one of Ms Lukins recipies. When making the country cornbread on page 214 try adding some grated mature chedder cheese (about a cup full) and a tablespoon of minced jalapeno peppers. Both ingredients give the bread a little extra "zing"!
Anyway - buy the book and settle back to enjot the wonders of American cooking.
The delicious recipes are varied and cover everything from breakfast through to dinners (split into meat categories), sides and the all-American desserts, plus cocktails and appetisers to serve with them. I don't think I'll need to look at another cook book for a very long time! Some are simple but many are complex, meaning that this is not just a straight-forward book for the novice chef. Cooks looking to try more adventurous dishes will also be satisfied.
As stated before, some of the ingredients are a puzzle but with the internet, it is not too hard to find out alternative names for things.
I love this book and it is without a doubt one that falls open at more than one recipe!
Being an "anything american" Junkie (!) I am so pleased with this purchase.
Everything from starters, drinks, canapes, ice cream to all time american classics and a bit of narative for good measure.
Cannot wait to get started!
Most Recent Customer Reviews
The book is OK. Probably not the best set of recipes I've encountered. The condition of the book was not very good. Read morePublished 3 months ago by robinandalf
This was not quite the book I thought it would be. Bit too complicated as some of the items not readily available to buy where I live.Published on 7 Jan. 2014 by poodlegirl
Purchased 2nd hand but condition described as very good however on receipt immediately noticed the the first section of the book had come away from the spine.Published on 4 Sept. 2013 by Sue Davison
Excellent cookbook. Now have three in the family, one each for my two daughters and one for myself. You can find almost any american recipe in here. Read morePublished on 23 April 2013 by Jules51
I bought this book before moving back to England and I just love it. I have read this cookbook from cover to cover and it really helps me from missing my favorite home foods. Read morePublished on 14 Jun. 2012 by Cleo kitty31
I have had this one for more years than I can remember and it is a book that I reach for at least once a month - not just to cook from but also to read for pleasure. Read morePublished on 17 Jan. 2011 by Simon Tavener
very good book, i have used it to make quite a few different meals which have been very well received.Published on 3 Mar. 2010 by A. M. Mcvoy