The Brazilian Table

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Overview

the brazilian table

yara castro roberts

Richard Roberts

Brazil-exotic, sensual, mysterious-mingles pleasure with high energy, and its cuisine is no different. Recipes in The Brazilian Table adeptly blend native ingredients, such as manioc, cachaça, pequi, hearts of palm, and dendê palm oil, with traditional foods of Portugal, Africa, Japan, and the Middle East to create complex tastes that define this area of the world.

The regions of Minas Gerais, Bahía, the Amazon, and the Cerrado are intimately explored from a food history and ingredient ...

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More About This Book

Overview

the brazilian table

yara castro roberts

Richard Roberts

Brazil-exotic, sensual, mysterious-mingles pleasure with high energy, and its cuisine is no different. Recipes in The Brazilian Table adeptly blend native ingredients, such as manioc, cachaça, pequi, hearts of palm, and dendê palm oil, with traditional foods of Portugal, Africa, Japan, and the Middle East to create complex tastes that define this area of the world.

The regions of Minas Gerais, Bahía, the Amazon, and the Cerrado are intimately explored from a food history and ingredient perspective, and a collection of recipes represents each area. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Chicken Xim-Xim, Black Bean Tutu, Mango Galette, Giló

Puff Pastry Tart, and Guava Paste Soufflé.

The Brazilian Table was a Julia Child First Book Award finalist and a finalist for the Gourmand International Cookbook Award.

Internationally known chef Yara Castro Roberts, one of Brazil's most ardent advocates, takes you on a trip inside Brazil's culture and history-through its food. She is the first Brazilian chef to write about its cuisine in English. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the Ecole du Louvre. Roberts was host of the PBS Emmy-nominated Cook's Tour television series before she moved to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her husband, Richard. She has been featured in UltraTravel and the New York Times. Currently, she is the subject of Delicious Brasil, a new series about Brazilian cooking and lifestyles in production for American and Brazilian television.

Richard Barclay Roberts, born in Paris, was first a photographer, then a successful CEO of multinational companies, and is once again a professional photographer. Educated at both Princeton (B.A.) and Yale, he currently operates Barclay Images out of Paraty, Brazil.

Jacket designed by Debra McQuiston

Front cover and back cover above photographs 2009 Marty Snortum

Back cover below photograph from Shutterstock, Inc.

Product Details

  • ISBN-13: 9781423603153
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/2/2009
  • Pages: 208
  • Sales rank: 451,632
  • Product dimensions: 8.30 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

Chef Yara Roberts is well known in the arena of international chefs. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the Ecole du Louvre. She taught at the Brazilian Academy of Cooking before moving to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her photographer husband, Richard Barclay Roberts.

Read an Excerpt

Grilled Bananas

serves 6

8 bananas, firm but not green

2 tablespoons vegetable oil

4 tablespoons butter

OR

6 tablespoons olive oil

1.Peel the bananas. Place a banana on a cutting board and, using one hand to secure it, gently slice the banana in half lengthwise with a sharp knife. Do the same with the other bananas. Reserve.

2.In a heavy skillet, warm the vegetable oil and butter or the olive oil. When it starts foaming, place 2 halves of the banana at a time in the skillet and grill on one side for 3-4 minutes or until golden brown. Turn the banana gently with a spatula and grill the other side.

3.Remove the bananas from the skillet and place them in a serving dish.

4.Serve at once or heat in the oven on medium-high heat, covered with foil, for 5 minutes.

Table of Contents

8 Foreword

9 Acknowledgments

11 Preface

15 Introduction: Brazil at the Table

21 Brazilian Ingredients

37 The Cooking of the Amazon

73 The Cooking of Bahía

109 The Cooking of Minas Gerais

147 The Cooking of the Cerrado

175 The King's Table

185 The Immigrants' Table

193 Fruits of the Land

203 Resources

204 Bibliography

05 Index

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