The Brazilian Tableby Yara Roberts
Brazil—exotic, sensual, mysterious—mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous/i>
Brazil—exotic, sensual, mysterious—mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahía Way, 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.
- Smith, Gibbs Publisher
- Publication date:
- Sales rank:
- Product dimensions:
- 8.30(w) x 10.10(h) x 1.00(d)
- Age Range:
- 16 Years
Read an Excerpt
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.
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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