(continued)

Ruby:
Is that important to you - that she's a woman chef? Do you make a special effort to support women chefs?

Sheila Lukins:
You bet I try to support women chefs! I heard an interesting thing tonight at this restaurant I'm at, where all the chefs are male. The chef said that often, women chefs are very self-conscious, and that they're bothered by the fact that it's physically so unattractive a job. They get burned, worn down, and at the end of the night they look awful. Even though they're troopers, it's not the same. I think it's interesting, I had NEVER heard that before. I think it's probably true.

Jeremy(CuisineNet) :
What are some of your favorite cookbooks (other than your own, of course)?

Sheila Lukins:
I use my cookbooks, only because I like my recipes -- I love Bistro Cooking, by Patricia Wells -- those recipes are dynamite -- and The New York Times Cookbook, the original one. I don't look at a lot of cookbooks much -- I don't have time.

Sheila Lukins:
Oh, I love Christopher Eadon's cookbooks, he did a great Caribbean cookbook. They're terrific, he's a great cook, and I like his palate.

Jeremy(CuisineNet):
When you were doing your All Around the World Cookbook, what did the people you met think about American cuisine? Did they appreciate it? Were they completely off the mark as to what exactly American food is?

Sheila Lukins:
Until recently, people around the world didn't think much of American cuisine. Now, I think they think it's terrific. I think they're taken aback by how excellent American cuisine is. I think they think it's so good. I think they were caught with their pants down. But like the food in Italy, it will always be great...always.

Julie:
When do you know a recipe is "finished?" When do you stop tinkering, and let it just be The Recipe?

Sheila Lukins:
I know a recipe is done when I think it's wonderful. Some I try five times, and if I don't think it's going to work, then I throw it out. OVER. But, if there's something I really want to work, I'll work at it until it's right. And many I get right the first time.

emma
I just got a notice from United Airlines which highlighted the fact that they are using your recipes in their in-flight meals. How do you think your recipes will translate? Do you think you will actually be able to improve airplane food?

Sheila Lukins
I'm sorry, but I have to go now -- there are 200 hundred people waiting for me. But this was wonderful, and I send my love to everyone -- and Go USA!!!!

Jeremy(CuisineNet):
And the cookbook winners are ... Savoy, Julie, and terryf - CONGRATULATIONS!

Jeremy(CuisineNet):
Thanks for coming to the chat tonight, everybody. Our next chat will be on Tuesday June 24th at 9pm EST, with David Rosengarten, host of Taste on the TV Food Network, food and wine writer, cookbook author, cooking teacher, and restaurant critic for Gourmet magazine. See you there!