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The Brazilian Table


Feast on the exotic flavors of Brazil-a land of lovely people, upscale beaches and resorts, steamy rivers and jungles, and modern high-rise cities. Your palate will savor this fascinating and varied cuisine.

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The Brazilian Table

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Feast on the exotic flavors of Brazil-a land of lovely people, upscale beaches and resorts, steamy rivers and jungles, and modern high-rise cities. Your palate will savor this fascinating and varied cuisine.

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Editorial Reviews

author of "The Edible Schoolyard" and "The Art of Simple Food" - Alice Waters
"I haven't been to Brazil yet. But when I take the journey to Yara Castro Robert's Brazilian Table, I feel I have. The regions, the ingredients, the history, the farmers, the simplicity, hospitality and elegance of her table all draw me there. Yara is a cook, a storyteller, an environmentalist. She feels the deep links of culture and agriculture in this vast and complicated country and reveals its history and traditions through the beautiful dishes she creates and presents. Her approach is beautiful and basic: Fresh, simple, local, delicious, welcoming."
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Product Details

  • ISBN-13: 9781423603153
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/2/2009
  • Pages: 208
  • Sales rank: 275,864
  • 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.

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Read an Excerpt

Grilled Bananas

serves 6

8 bananas, firm but not green

2 tablespoons vegetable oil

4 tablespoons butter


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.

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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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