Sheila Lukins All Around the World Cookbook

923 Pages·1994·7.34 MB·English

by  Sheila Lukins

SHEILA LUKINS
All Around The World Cookbook
ILLUSTRATED BY STEVEN GUARNACCIA
WINE AND BEER ESSAYS BY BARBARA ENSRUD
WORKMAN PUBLISHING • NEW YORK
I dedicate my book to my most magical daughters, Annabel and Molly, who have
given me their love, joy, and support in ways none of us could have imagined.
And of course, to Richard, my dear husband and extraordinary traveling
companion, who so enthusiastically planned many of the trips.
ALL AROUND THE WORLD
Acknowledgments
Usually a project of this magnitude is years in the dreaming stage. It happened
quite differently for me. Peter Workman, my publisher, envisioned this journey
over lunch on a rainy March day in 1991 at Chez Jacqueline in Greenwich
Village. For his insight and trust I will always be grateful.
Without the love, support, devotion, and expertise from so many people, my
book would never have been possible.
..........
First and foremost, great thanks goes to Laurie Griffith, who appeared at my side
one day from Paris via Kansas and became invaluable in the kitchen and
throughout every other aspect of this endeavor. I will always treasure her talent,
friendship, and total commitment.
..........
Barbara Ensrud worked long and hard, eloquently contributing her vast
knowledge of the wines and beers of the world, while Peggy Cullen shared her
marvelous baking talent. A million thanks.
Arthur Klebanoff, my agent and very special friend, gave me his guidance,
understanding, patience, and encouragement with an unfailing magical sense of
humor. I will always love him.
..........
Lula Mae Green never once failed to give me much needed help and care, and
always with that beautiful smile on her face.
..........
Walter Anderson, editor of Parade Magazine, has been a great inspiration for
years and has shown tremendous faith and confidence in me through the good
times and the difficult times. He is the best boss a girl could have. God bless
Fran Carpentier, my Parade editor, a great person, a total joy to work with, and
very funny too!
..........
Love and thanks to my sweet sister, Elaine Yanell, and my beautiful mother,
Berta Olderman. Peerless friends Anne Rosenzweig, Lily and Andy Freedman,
and Suzy Davidson have so generously given of themselves, be it support,
inspiration, or just a great night out whenever I needed it. Also, to Matt Franjola
for bringing the words to the top.
..........
This book never would have come to be without my extraordinary editor and
friend, Suzanne Rafer, who gives new meaning to early morning phone calls,
along with a brilliant sense of humor. I love her and don’t want to have my
coffee and toast without her.
..........
A million thanks to art director, Paul Hanson, who not only named my book, but
designed the best cover ever, and to Lisa Hollander, for a beautiful book design.
Thanks, too, to Lori S. Malkin for helping bring that design to life.
..........
Gratitude goes to Barbara Ottenhoff, Margery Tippie, and Jane Sigal for their
editorial work on the book. And many thanks to the rest of my Workman family,
including Andrea Glickson, David Schiller, Bert Snyder, Janet Harris, Sheilah
Scully, Nancy Murray, Steve Pesola, Ruth Hochbaum (at BPE), Shannon Ryan,
and Carolan Workman.
..........
With great thanks and appreciation to the many people who helped lead the way
to special restaurants, markets, and cooks all over the world. First and foremost
to Priscilla Hawk, for the awe-inspiring task of arranging my safe passage all
around the world. Also to Aglaia Kremezi, Karitas Mitrogogos, Chris Veneris,
Stelios Boutaris, Hilde Xinotroulias, Joseph Petrocik, Marciel Presella, Camellia
Panjabi, Singh Oberoi, Paddy Nichols, John and Sally McKenna, my friends at
Nisho Iwai, Patricia Testa, Eduardo Galatzan, Jessica Harris, Wendy Posner,
Mark Miller, John and Barbara Berkenfield, Dave Hoemann, Adrian and Nani
Forastier, Gretel Goldsmith, Christine and Martin Leimdorfer, Jerilyn Brusseau,
Svetlana Antonova, and Irina Yesimova.
..........
Last, but not least, everlasting appreciation for the people who gave me the
second half of my life: W. Jost Michelsen, Steve Price, Audrey Ehrmann, Jackie
Ross, Gail Simon, John Schaefer, Diane Rudolph, Joanne Edelmann, and Teresa
Iodice.
ALL AROUND THE WORLD
Contents
INTRODUCTION: AROUND THE WORLD IN 730 DAYS
Room Service
A PERFECT START
Sumptuous starts for special days include Jamaican Banana Brunch Soup, Nani’s
Tortilla de Patatas, and a flavorful Turkish Western Omelet.
BREAKFAST IN BED
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
APERITIFS
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.
FIRST BITES & SMALL PLATES
Zakuski, meze, and tapas; slathers, empanadas, böreks, croquettes, and
quesadillas; a selection of luscious palate-teasers to accompany a welcome glass
of spirit.
SALADS
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
SOUPS
An around-the-world collection of soups to invigorate and nourish—Indonesian
Chicken Noodle Soup, Scandinavian Smoky Pea Soup, Gingered Crème de
Crécy, 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.
Marketplace
VEGETABLES
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.
TO MARKET, TO MARKET
A tour of some of the lushest marketplaces in the world; they are the inspiration
for so many of the recipes in my book.
CONDIMENTS AND SPICES
Raitas and salsas; compotes and chutneys; spice mixes and hot sauces. A sizzling
condiment repertoire to help enliven any entrée.
GRAINS AND BEANS
Dishes deserving of a place of honor on your table, including a lush fruit-studded
pilaf, a creamy mushroom-topped polenta, spicy Frijoles Negros, and alluring
Mexican Lentils with Pineapple and Bananas.
NOODLING AROUND
Not just pasta. Instead, a worldwide selection of comforting yet exciting noodle
dishes. Fresh Crab Pad Thai, Malay Curried Noodles, Catalan Romesco “Sauce”
Rotelli, Sesame Butterfly Noodles, and some updated favorites.
The Grand Tour
THE LAND
Jamaican Jerk Pork Ribs, Rio’s Feijoada, Spiced Peloponnesian Lamb Shanks,
Mexican Pot Roast, and Luscious Beef Hash—heavenly meat dishes make for
hearty, satisfying entrées.
THE AIR
Splendid poultry hailing from everywhere—Sweden to India—marinated,
cooked, and sauced to perfection. Including Black Currant Duck Breasts, Honey
and Ginger-Glazed Chicken, Chicken Rogan Josh, Chinese Squabs, and Roasted
Pheasant with Prince Charles Sauce.