VOYA - Ellen FrankThe Cooking Of Brazil offers a history of Sao Paulo, the largest city in Brazil, and Miras Gerias, the country's leading producer of dairy products. There is a great recipe for chicken soup which includes seasoning the chicken before cooking and adding a mint garnish. Regional recipes included are cheese rolls, black beans, fish and shrimp stew, and other delectable dishes. There is even a recipe for Brigadeiro, Brazilian birthday candies. The books in the second edition of the Super Chef series are more colorful and enticing to students than the first. These books practically flew off the shelves of this reviewer's library while on display. The goal of the cookbooks is to teach teens how to cook "simple healthy good food" and along the way, learn about our multi-cultural heritage. Each volume includes a brief history of the regions of the country with a topographical map and a description of the food specialties of each region. (Super Chef Series) Reviewer: Ellen Frank
Children's Literature - Leigh GeigerThis volume from the "Super Chef" series begins with a brief, but useful summary of the differences in geography, climate and history between the Northern and Southern regions of Brazil and the effect this has had on cuisine of these areas. Representative recipes from both regions are arranged by category from soups and stocks to vegetable and side dishes, main dishes and desserts. Most recipes include inviting, full-color photos of the finished dish, which is particularly helpful when young cooks are preparing unfamiliar foods. The recipes vary from simple chicken stock to moderately difficult grilled roasted pork tenderloin and smoked meat and black bean stew. Perhaps the most difficult recipe, "Miniature Meat Pies," requires making pastry dough from scratch, rolling and cutting it, and chopping and dicing vegetables before preparing and baking the pies. Every recipe includes extensive directions, which use the "on your mark," "get set," "cook" format. This ensures that all ingredients are available and prepared in the proper order. Young chefs will be expected to use knives extensively for peeling and chopping vegetables, to use a stove top for cooking and boiling stocks and sauces and to use the oven for baking. The ingredients are all healthy; they ensure that all food groups are represented and that a few vegetarian options are provided. Readers not familiar with Brazilian cooking will find the section on "Essential Ingredients" very helpful. Through photographs and short descriptions, novices are introduced to staples of the Brazilian diet, including Dende palm oil and manioc flour. Also included are safety tips additional web and text resources and an index. Reviewer: Leigh Geiger, Ph.D.
Children's LiteratureA note in the front "From the Author" introduces young people to traditional recipes from other countries, adapted to work in their kitchen. His goal is to introduce a world of exciting and satisfying recipes, along with the basic principles of kitchen safety, food handling, and common-sense nutrition. These are classic recipes from Brazil that range from very basic to challenging. "Before You Begin" includes "A Word About Safety" and "Cooking Terms." Next is "The Regions of Brazil and How They Taste"a wonderful description of the areas with information about certain food products. Then comesin careful detailthe soups and how to prepare them. Salads and appetizers are next: Fresh Shrimp and Black-Eyed Pea Salad, Hearts of Palm Salad, Cheese Rolls, and Miniature Meat Pies. Sauteed Greens, Brazilian Rice, Black Beans are in the vegetable and side dishes. Main dishes include Colonial Chicken, Smoked Meat and Black Bean Stew, Roasted Pork Tenderloin, Fish and Shrimp Stew. Desserts like Brazil Nut Cookies and Brazilian Birthday Candies are portrayed in colored photographs. Sections in the back include "Helpful Kitchen Equipment and Utensils," "Essential Ingredients in the Brazilian Kitchen," "Metric Conversion Chart," and the index. This title is part of the "Super Chef" series for the serious want-to-be or present cook. 2005, Benchmark Books/Michael Cavendish, Ages 12 to 18.
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