Sheila Lukins All Around the World Cookbook Summary

Sheila Lukins

Sheila Lukins All Around the World Cookbook

(Critical Survey of Contemporary Fiction)

Food has been Sheila Lukins’ passion all her life and she adores travel, so the chance to write an around-the-world cookbook resulted in this marvelous tome that is part travel diary, part recipe book. She brings the reader not only unusual recipes but tales of customs and cultural flavors that will delight ant traveler, armchair or real.

Food is divided by category rather than by country, so that while perusing the vegetable section one visits the marketplaces of such diverse stops as Russia, Marrakech, Turkey, Thailand, France. Interspersed with the recipes are listings of the principal fruits, vegetables, and spices of a region; beers and wines; tips from Lukins’ cooking diary; souvenir photos; and restaurant recommendations.

World travelers seeing recipes for Irish porridge and Morning Muesli will be flooded with memories of their own trips, and if that is not enough, they can read Lukins’ reminiscences of room service in Budapest’s Hotel Gellert, of the breakfast buffet in Helsinki, and of the Sunday morning feast at the Hotel Doma on the island of Crete. There is brioche in Japan at the Okura Hotel, but also the Japanese breakfast served in Amsterdam to accommodate tourist.

An engaging section that suggests full menus for meals from selected countries can expedite entertainment plans for a summer Mediterranean brunch or a Highland winter luncheon. Celebrations can be planned with a Russian or Thai flavor, as well as evening meals from Provencal, the Costa del Sol, Andalusia, and Santa Lucia, to name only a few.

Global cuisine with ingredients readily available to the American cook make this cookbook a step above the rest.