The Food of Portugal

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and markets. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is also included, thereby precluding the necessity of making frequent reference to the glossary, a mild annoyance with many ethnic cookbooks. The recipes depend on simple ingredients, often in unusual combinations (``pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic''), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW. (September 19)
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Product Details

  • ISBN-13: 9780688043636
  • Publisher: HarperCollins Publishers
  • Publication date: 9/28/1986
  • Series: Cookbook Library
  • Edition description: 1st ed
  • Pages: 368

Customer Reviews

Average Rating 3.5
( 6 )
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(3)

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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted November 16, 2006

    Not the portuguese I grew up with-Too fussy

    The recipes seem to be more restaurant-fussy type recipes and not family recipes. Too many recipes have tomatoes, potatoes, and bay leaves as ingredients. The portuguese larder is far more extensive due to world traveling than the author portrays. A BIG MINUS is the Author was not aware that portuguese sausages (linguica and chourica) are easily available in the U.S. If you're not in a New England grocery store, use a search engine, I know of 3 companies (with a mail-order and Internet) that produce these sausages. The author's substitution of these sausages does not give the same flavor to any recipe. Try making venison stew with beef, it is not the same. And lastly, having ONE recipe for Caldo Verde is like an american cookbook with one recipe for clam chowder.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 2, 2013

    No text was provided for this review.

    No text was provided for this review.

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  • Anonymous

    Posted October 20, 2004

    Disappointed Portuguese Person

    Complicated recipies that don't come out the way a Portuguese person knows they should. Other recipies for the same dishes are easier to follow with better results!

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  • Anonymous

    Posted August 12, 2002

    A must have

    A great book that teach you not only about the food but the culture od Portugal. I have had this book for years and have purchase at least 5 copies as gifts! The food is authentic and the author provides great suggestions for substitutions.

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  • Anonymous

    Posted December 2, 2000

    An Excellent Cookbook for Portuguese Cuisine

    Living in Portugal for the past two years, I generally have tasted the same dishes in Jean Andersen's cookbook, prepared the authentic way. With her book, I have been able to prepare those same dishes as if I'd been doing so all my life.

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  • Anonymous

    Posted July 21, 2000

    Love it

    The Food Portugal by Jane Anderson is excellent! I really enjoyed it and the recipes are easy. I really like that she gives substitutions for ingredients, so you do not have to run out to the super market every time you decide to use a recipe. I highly recommend this book, and the food is delicious!!!

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