My Rio de Janiero: A Cookbook

Overview

My Rio de Janeiro taps into the rich cuisine of the wildly popular tourist destination, Rio de Janeiro in Brazil. Cooking teacher and author Leticia Moreinos Schwartz is a Carioca (a person born in Rio) living in the US, and she's eager to share her passion for her native hometown cooking, bringing you face to face with the dynamic flavors and passionate culinary personalities of Rio de Janeiro.

Rio?s cuisine is known for its casual settings and reflects various aspects of ...

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Overview

My Rio de Janeiro taps into the rich cuisine of the wildly popular tourist destination, Rio de Janeiro in Brazil. Cooking teacher and author Leticia Moreinos Schwartz is a Carioca (a person born in Rio) living in the US, and she's eager to share her passion for her native hometown cooking, bringing you face to face with the dynamic flavors and passionate culinary personalities of Rio de Janeiro.

Rio’s cuisine is known for its casual settings and reflects various aspects of Brazilian culture. Leticia Moreino Schwartz highlights approximately 90 of Rio’s best recipes, including unforgettable petiscos (finger food), Carioca (native) home cooking, Portuguese inspired foods, and contemporary urban dishes. Organized by neighborhood, recipes include Risole de Camarão com Catupiry (Shrimp and Catupiry Cheese Turnovers) from a botequim just steps from Leticia's family home in Leblon, Bicoito O Globo (Beach Yucca Crackers) from the beaches of Ipanema, Farfale with Salmon and Caipirinha Sauce made with fresh-caught salmon from the fish market in Buzios, Filet Oswaldo Aranha (Steak with Fried Garlic) from a restaurant near the Jardim Botanico, and Bolo de Chocolate, Castanhas e Coco (Chocolate, Brazil nut, and Coconut Cake) inspired by the nuts found in a specialty grocery store in Copacabana.

Also interspersed throughout the book are feature spreads on Leticia's favorite places, people, recipes, and ingredients of Rio. Beautifully illustrated with colorful photography from Rio, as well as mouth-watering food photography, My Rio de Janeiro is a new, ripe territory for kitchen tourists.

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Editorial Reviews

Eat Your Books, 12/6/13 - Susan T. Chang
Intriguing Cook-umentary with Hard-to-Find Ingredients
1/4/2014 Hungry Sofia
Her first book, The Brazilian Kitchen, is full of unfailing recipes and her personal insight into Brazilian cuisine and has become a favorite. Her latest, My Rio de Janeiro: A Cookbook, tells an even more personal story of both the carioca home cooking she grew up with and the contemporary Brazilian cuisine she encounters on frequent trips home.
I was in Miami but looking ahead to the cold months ahead of me in Brooklyn when I settled on the sopa de feijão com salsicha - a take on the classic feijoida she also writes about. Now that I’ve spent a little time with it, I still think it would be great gift but think you’ll probably want to keep it for yourself.
Rio Times (US), 11/3/2013 - Chesney Hearst
For those looking to recreate the tastes of Rio’s restaurants in their own kitchens, author and chef Leticia Moreinos Schwartz offers up easy to follow recipes in English with her recently released second book, “My Rio de Janeiro: A Cookbook”.
In a little under two hundred pages, the Rio-born chef who moved to New York city in 1997, teaches readers, with simple and easy-to-follow instructions and photos, how to cook approximately ninety Brazilian meals at home, wherever in the world that home might be.
11/8/2013 Serge the Concierge
More than a cookbook, My Rio de Janeiro (Kyle Books USA, November 2013) by Leticia Moreinos Schwartz is an invitation (inspiration) to travel.
Leticia takes us on trips outside the city, to beach resort of Buzios, three hours away, Paraty, a coastal town midway between Rio and Sao Paulo and Teresopolis which she describes as 'a few miles and a world away from Rio'.
2/21/2014 Food Republic
Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. These crispy, cheesy fritters are a must-try in your own kitchen, too.
Austin American Statesman, 3/29/2014 - Addie Broyles
The World Cup doesn’t kick off until June, but that gives you time to take a voyeuristic tour through the country with Rio de Janeiro native Leticia Moreinos Schwartz. The New York-based cooking teacher’s new book, My Rio de Janeiro: A Cookbook, is as much a guidebook to her favorite places around her hometown as it is a cookbook to introduce new (and often surprising) Brazilian flavors into your own kitchen.
4/24/2014 theKitchn
Ok, I'm convinced: a trip to Rio needs to happen asap. Leticia Moreinos Schwartz brings Rio alive in this cookbook in a way that, I'm convinced, is second only to visiting the city itself. Through these homey recipes and vibrant photographs, I can already taste the flaky salt cod, the grilled meat, the savory seafood stews, the rich caramels and chocolates. Yes, it's decided—book my ticket, please. Leticia describes how each neighborhood and outlying towns around Rio have their own particular personalities and cuisines. She arranges the book around these neighborhoods, sharing stories of her visits, recipes for dishes you'll find there, and the flavors and aromas of walking through the streets. I love the mix of sweet and savory, light and large dishes in every chapter. For those of you hooked on juices right now, you'll also find a nice spread of fresh-pressed juices, smoothies, and mocktails to add variety to your juice habit.
The Good Cook
The World Cup isn't the only exciting thing coming out of Rio De Janeiro this summer. Regardless of which team comes out on top, we know who the real winner is, the food! Spend some time with the world-class recipes in this beautifully photographed book and you'll be scoring big with your family.
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Product Details

  • ISBN-13: 9781909487017
  • Publisher: Kyle Books
  • Publication date: 10/1/2013
  • Pages: 192
  • Sales rank: 807,159
  • Product dimensions: 8.66 (w) x 9.80 (h) x 0.84 (d)

Meet the Author

Teacher and cookbook author Leticia Moreinos Schwartz is the author of The Brazilian Kitchen, which won the 2010 Gourmand World Cookbook Awards in Paris for Best Latin Cookbook. She has made numerous TV and radio appearances including The Today Show, Martha Stewart Living Radio Program, Better Homes and Gardens Better TV, and NBC’s LX TV. She is a regular guest chef on WTNH-TV, and her work has been featured in many web and print media outlets such as The New York Times, Saveur, Fine Cooking Magazine, and CT Cottages and Gardens. To see her appearances, go to www.chefleticia.com. Her articles have been featured on popular web sites such as TheDailyMeal.com and CTbites.com. Her essay It all Ends in Samba is part of a book project called Creating a Meal You’ll Love, featuring other acclaimed chefs and food writers such as Mimi Sheraton, Nick Malgieri, and Marcus Samuelsson. A student of her craft, Leticia often attends culinary conferences, workshops, and seminars, including Food Journalism with Alan Richman and Food Blogging with Steven Shaw, both at the French Culinary Institute. She is a proud and active member of IACP and NYWCA.
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Table of Contents

Contents
Introduction
Chapter 1: Leblon
Caipirinha
Suco de Mamão com Laranja/ Orange Papaya Smoothie (Papaya and Orange Smoothie) ( BB Lanches)
Risole de Camarão com Catupiry (Shrimp and Catupiry Cheese Turnover) (Jobi)
Salada de Bacalhau com Feijao e Cebola Roxa (Venga)
Brigadeiro (Fabiana D’Angleo ou Colher de Pau)
Toalha Felpuda (Coconut Cake) (Colher de Pau)
Pão Frances (Talho Capixaba)
Bolinho de Bacalhau (Cod Fritters) (Bracarense)
Chapter 2: Ipanema
Bicoito O Globo (Beach Yucca Crackers) (beach)
Feijoada (Brazilian Style Black Bean Stew) (Cezar Park)
Pão de Queijo (Cheese Bread) (Esplanada Grill)
Pastel de Carne (Fried Meat Empanadas) (farmer’s Market Ipanema)
Risotto de Abóbora com Camaão/Shrimp and Pumpkin Risotto (Gero)
Tagliatelle com Cavaquinha e Aspargus ao Leite de Coco do Terzeto (Shrimp, Coconut Milk, Asparagus and Tagliatelle from Terzeto Restaurant)
Pipoca Doce (Chocolate Caramel Popcorn)
Limonada Suica (Polis Sucos Maria Quiteria)
Chapter 3: Copacabana and Leme
Esfirra (Baked Libanese Spinach Turnover)
Sopa de Castanhas (Brazil Nut Soup)
Bolo de Chocolate, Castanhas e Coco (Choc, Brazil nut, and Coconut Cake)
Folheado de Queijo e Presunto (Ham and Cheese in Puff Pastry)
Something from Rolland Villar ???
Bem Casado/Sandwich Cookie (Elvira Bona)
Torta de Espinafre (find a place)
Chapter 4: Jardim Botânico, Gávea, and Lagoa
Filet Oswaldo Aranha (Steak with Fried Garlic) (Filet de Ouro)
Filet de Cherne com Banana Caramelada ao Molho de Passas do Olympe (Fish with Caramelized Bananas and Raisin Sauce (Olympe)
Pão de Salsicha (Sausage Bread) (Braz)
Empadinhas de Queijo (Baked Cheese Empanadas)
Bife com Molho de Mostarda (Steak with Mustard Sauce)
Strogonof de Vitela (Veal Strogonof) (Braseiro da Gavea)
Quibe de Bandeja ( Baked Kibbeh) (Arabe da Gavea)
Sorvete de Caju ( Cashew Sorbet) (Mil Frutas)
Chapter 5: Flamengo and Botafogo
Creme de Palmito (Hearts of Palm Soup) (Belmonte)
Feijoada de Frutos do Mar ( Shellfish Bean Stew) (Nomangue Restaurant)
Bolinho Quente de Brigadeiro (Iraja)
Frango com Catupiry (Chicken with Catupiry Cheese)(Find a botequim that serves)
Açorda Alantejana (find a botequim that serves)
Chapter 6: Santa Tereza, Glória, Laranjeiras and Cosme Velho
Sopa de Feijao com Salsicha, inspired by Bar Mineiro
Tomatada (Tomato Soup) (inspired by the farmer’s Market)
Abobrinha Frita (Fried Zucchini) (inspired by the market)
Vagem com Minas e Nozes (Green Beans with Walnuts and Minas Cheese) (Inspired market)
Mousse de Maracujá (Passion Fruit Mousse) (inspired market)
Bacalhau de Natas (Cod with Bechamel Sauce) (Manuela)
Galinhada (Rice and Chicken) (Aprazivel)
Rocambole de Laranja (Orange Roulade) (Manuela)
Chapter 7: Centro, Lapa and arredores
Bolinho de Feijoada (Feijoada Fritters)
Sopa Leão Veloso (Brazilian Seafood Soup)
Cabrito Assado (Roasted Lamb) Nova Capela
Arroz de Brocolis (Broccolis Rice)
Pudim de Tapioca (Tapioca Puding)
Costela de Porco com Molho de Goiabada e Pastelzinho de Angú (Pork Ribs with Guava Sauce and Polenta Turnovers)
Pudim de Claras com Baba de Moça (Brazilian Style Angel Food Cake) (Navegador)
Chapter 8: Barra da Tijuca
Bacalhau a Lagareira (Cod Portuguese Style, with potatoes, brocolinni, eggs, and onions)
Salada de Galinha com Cenoura e Passas (Chicken Sandwich with Carrots and Raisins) (Pepê)
Aipim Frito (Yucca Fries) (Porcão)
Pure de Abobora com Carne seca ( find a botequim na Barra)
Chapter 9: Búzios
Abacaxi com Hortelã (Pineapple and Mint Smoothie)
Salada de Frutas
Crepes de Buffalo, tomate seco, Palmito, manjericão do Chez Michouz Buzios ( ver veja comer beber, 2012, pag 66)
Farfale with Salmon and Caipirinha Sauce
Salada de Atum (Tuna Sandwich)
Chapter 10: Paraty
Bolinhas de Queijo (Cheese Fritters) (Banana da Terra)
Batida de Côco (Coconut Drink)
Caipirinha Coconut Cake
Camarao Assado aos Sabores do Brasil (Shrimp Baked with the Flavors of Brazil)
Chapter 11: Regiao Serrana
Panquecas de Espinafre (Spinach Pancakes)
Empadão de Palmito Baked Hearts of Palm Empanadas)
Caldo de Piranha (Fish Soup) Teresopolis
Pavê de Bombom (Bonbon Triffle)
Mousse de Morango (Strawberry Mousse)
Nha Benta (Brazilian Malomars)
Bacalhau Gomes Sa (Rei do Bacalhau, Rio Petropolis)
Dulce de Leche Brioche Pudding with Coconut Ice Cream (developed)
Strudel de Frango com Catupiry (Casa do Alemão)
Chapter 12: Home Cooking
Escondidinho de Salmão com Espinafre ( Salmon-Spinach Shepherd’s Pie)
Ervilha com Ovos e Chorizo (Peas with Eggs and Chorizo)
Porco com Ervilhas (Pork and Peas Stew)
Carne Moída com Azeitona e Ovos (Ground Beef with Olives and Chopped Hard Boiled Eggs)
Almôndegas (Brazilian Meat Balls)
Frango Recheado com Queijo, Alho, e Ervas (Chicken Stuffed with Cheese, Garlic, and Herbs)
Carne Assada de Panela (Pot Roast Brazilian Style)
Porco com Ervilhas (Pork and Peas Stew)
Arroz Doce (Rice Pudding)
Glossary
Index
Acknowledgments
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