USA Cookbook

by Sheila Lukins

After traveling across the country for three years, Sheila Lukins, the co-author of The Silver Palate cookbooks and The New Basics Cookbook and author of All Around the World Cookbook , set to work tasting, interpreting, and making magic in over 600 recipes. Here are Mashed Yukon Golds, a Stovetop Clambake, Vegetable Jambalaya, Bing Cherry Chutney, Peachy Keen Pie. Quesadillas with duck and caramelized onions, a burger stuffed with Maytag blue cheese, gazpacho made with both fresh and roasted vegetables, crab cakes sumptuous with lobster meat, orange zest, and mace. It's a star-spangled celebration.

Genres: Cookbooks, Cooking, Food, Nonfiction, Food and Drink

624 pages, Hardcover

First published January 4, 1997

About the author

Sheila Lukins (1942–2009), was an American cook and food writer. She was most famous as the co-author, with Julee Rosso, of the The Silver Palate series of cookbooks, and The New Basics Cookbook, a very popular set of cookbooks which introduced many Americans to southern and eastern European cooking techniques and ingredients and revitalized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s. Together, their books sold more than seven million copies. She was also the co-founder and owner of the popular Silver Palate gourmet shop in New York City and, for 23 years, the food editor and columnist for PARADE, a position previously held by Julia Child.

Reviews

[Kipperly · Rating 5 out of 5]

Wonderful read and wonderful recipes! Some are time consuming but so worth it, especially for a special occasion. For example, the Barbecue Lima Beans are a perfect side dish to a roast chicken or ham especially at a gathering of friends. Some of the recipes I found I had to tweak a bit to satisfy my personal tastes, but the author provided the bones.

There are many traditional recipes from various parts of the country. I loved reading the stories that accompany many of the recipes and sections and will treasure the many pointers on working with various kinds of produce and other advice Ms. Lukins provides. I can’t wait to try more. I had been making more exotic recipes recently, and it’s been fun to experiment with some new twists on Americana fare.

[Anne · Rating 2 out of 5]

Although billed as a USA cookbook, it is really a Sheila Lukins cookbook as she describes how she changes each regional specialty to her taste.

[Sannie · Rating 3 out of 5]

I have this book in German and it's pretty straightforward and the recipes are easy. Good variation regionally, but also in terms of dishes. Some of the recipes are kind of funny to have in there (for making sandwiches, for example), but I think Germans can appreciate it, as well as people who need some ideas. The only thing that I don't like is that there are no pictures of the results. I'm usually a fan of having pictures because they're more inspirational than the recipe names, but otherwise, it's a decent cookbook.

[Jacqie · Rating 2 out of 5]

Nothing wrong with the book per se, but nothing that I really liked. Tried a cauliflower salad, sauteed squash, and ham and cheese quesadillas that were just so-so. The philly steak sandwich was good as a steak sandwich, but was not what I'd call a philly steak (you marinate the meat in a wine marinade). She also really likes green peppers, which I hate. You can leave them out, but I'd be doing that all the time. No really unusual recipes, and the book felt just a bit dated.

[Claire · Rating 5 out of 5]

Haven't made a lot of stuff out of this book, but most of the recipes look really good. And she's just about the most enthusiastic cookbook author I've ever come across. I envy her culinary trip around the US.