Sheila Lukins - Sheila Lukins All Around the World Cookbook

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.

Copyright 1994 by Sheila Lukins

Illustrations 1994 by Steven Guarnaccia

: Skordalia Sauce is from THE PERIYALI COOKBOOK by Holly Garrison, Nicola Kotsoni, and Steve Tzolis. Copyright 1992 by Holly Garrison, Nicola Kotsoni, and Steve Tzolis. Reprinted by permission of Villard Books, a division of Random House, Inc.

: Steffi Bernes Chocolate Skinnies is from THE COOKIE JAR COOKBOOK by Steffi Berne. Copyright 1991 by Steffi Berne. Reprinted by permission of Villard Books, a division of Random House, Inc.

All rights reserved. No portion of this book may be reproducedmechanically, electronically, or by any other means, including photocopyingwithout written permission of the publisher. Published simultaneously in Canada by Thomas Allen & Son Limited.

Library of Congress Cataloging-in-Publication Data is available.

eISBN 9780761172017

Cover design: Paul Hanson
Cover food photographs: Walt Chrynwski
Book design: Lisa Hollander with Lori S. Malkin

Workman books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. Special editions or book excerpts can also be created to specification. For details, contact the Special Sales Director at the address below.

Workman Publishing Company, Inc.
225 Varick Street
New York, NY 10014-4381
www.workman.com

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.

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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.

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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.

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Lula Mae Green never once failed to give me much needed help and care, and always with that beautiful smile on her face.

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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!

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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.

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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 dont want to have my coffee and toast without her.

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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.

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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.

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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.

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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.

Sumptuous starts for special days include Jamaican Banana Brunch Soup, Nanis Tortilla de Patatas, and a flavorful Turkish Western Omelet.

When traveling, breakfast in a hotel dining room or in a great bed can be a real treat. Heres my diary of luxurious favorites.

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.

Zakuski, meze, and tapas; slathers, empanadas, breks, croquettes, and quesadillas; a selection of luscious palate-teasers to accompany a welcome glass of spirit.

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.

An around-the-world collection of soups to invigorate and nourishIndonesian Chicken Noodle Soup, Scandinavian Smoky Pea Soup, Gingered Crme de Crcy, Pappa al Pomodoro, and Cha-Cha Corn Gazpacho, to name just a few.