BN.com Gift Guide

Portuguese Homestyle Cooking

( 9 )
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (7) from $7.36   
  • New (2) from $81.89   
  • Used (5) from $7.36   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$81.89
Seller since 2008

Feedback rating:

(196)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New

Ships from: Naperville, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
$215.00
Seller since 2014

Feedback rating:

(193)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Editorial Reviews

Publishers Weekly
Portuguese cooking is based on commonplace ingredients: tomatoes and beans, garlic and cilantro, sweet peppers, bay leaves and wine. What, then, distinguishes it from a host of other Mediterranean food cultures? This lavishly photographed tribute to the dishes of Portugal answers that question. Ortins, a first-generation Portuguese-American, learned cooking from her father, and charming anecdotes about her Pai are interspersed throughout the book. She is an astute observer of details, carefully describing how her ingredients should feel, smell and look, rather than simply listing their quantities. Many of the recipes show off the spectacular flavors of a frugal cuisine: Fisherman's Stew of Graciosa and Turnip Green Soup with Rice, for example, are cheap, delicious and easily prepared. More elaborate dishes, like the signature Pork with Clams Alentejo-Style or her two-day tripe recipe, are lucidly broken down into straightforward, almost foolproof steps. Thorough in scope as well as technique, Ortins covers every imaginable facet of Portuguese cooking: sausage- and cheese-making, breads and sweets (such as the famous crusty rolls called papo-secos and the delicate pasteis found in Portuguese bakeries) as well as more familiar meat and seafood dishes. Not every home cook will invest in a meat grinder or a dough sheeter, make sausages or pepper paste from scratch or undertake recipes that take two or three days to prepare. Still, anyone who has ever enjoyed Portuguese cooking and longed to make it at home will find this an indispensable guide. Color photos. (Aug.) Forecast: Portuguese food is still relatively new in the U.S., which means this book has little competition. Copyright 1999Cahners Business Information.
Library Journal
Other than Jean Anderson's classic Food of Portugal, Elisabeth Lambert Ortiz's Food of Spain & Portugal (o.p.), and Joyce Goldstein's recent Savoring Spain & Portugal, there are few good books on Portuguese food, making Ortins's new cookbook especially welcome. A first-generation Portuguese American, she presents more than 150 recipes for Portuguese regional cooking from both the mainland and the Azores: hearty soups; lots of seafood, including the classic Clams Cataplana; grilled and roasted meats, such as a mouth-watering Garlic Steak; Batatas Fritas (Portugese Fries) and other vegetables; sausages, of course; and a selection of breads and desserts. There is also a chapter on Portuguese wines, which are becoming more popular in this country. Although the cuisines of Portugal and Spain are often treated together, Portuguese cooking has its own identity, and most libraries will want this work. Copyright 2001 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9781566563734
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 12/1/2000
  • Pages: 288
  • Product dimensions: 9.38 (w) x 10.58 (h) x 0.86 (d)

Read an Excerpt


Chapter One


Soups


Vegetable Soup

Sopa de Legumes

Serves 6


    Sopa de legumes, nicknamed simply Portuguese soup or sopa à Portuguesa, by Portuguese-Americans, is one ofthe more popular soups served in our homes. This version is that of my friend Isaura Nogueira, who includes porkribs with carrots, green beans, white kidney beans, cabbage, and kale. The ribs add depth of flavor while thecombination of vegetables deliver full texture to this nutritious soup. This soup can be easily transformed into acholesterol-free vegetarian dish by omitting the pork and adding an extra tablespoon of olive oil to the pot.


Day ahead:

1/2 pound (1 1/4 cups) dried white kidney beans
I pound meaty pork ribs
2 tablespoons coarse salt


1. Soak the beans overnight in enough water tocover by 2 inches, about 4 cups.

2. Rub the pork ribs with the salt, cover, andrefrigerate.


Next day, for the broth:

12 cups water
2 medium starchy potatoes, peeled and cut into
1-inch cubes (about 2 cups)
1 medium carrot (6 to 7 inches long), peeled, and
roughly chopped (about 1/2 cup)
1 medium very ripe tomato, peeled, seeded, and
coarsely chopped (about 1 cup)


1. Wipe excess salt from the meat and place in a 5-quartstockpot. Drain and rinse the beans. Add to thepot with the 12 cups of fresh water, potatoes,carrot,and tomatoes. Cover and bring to a boil over high heat.

2. Reduce the heat and simmer for approximately 40minutes or until the vegetables are very tender andthe meat is nearly falling off the bones.

3. Remove the pork ribs to a platter, cover, and setaside in a warm place. Using a food mill, purée thevegetables with the broth to a smooth consistency.


For the soup:

3/4 pound fresh flat-leaf kale or collard greens,
rinsed, trimmed of thick middle rib, and
coarsely chopped (about 4 cups) (page 8)

3 cups coarsely chopped Savoy cabbage

1/2 pound green beans, cut into 1/4-inch pieces
(about 2 cups)
1 large onion, finely chopped (about 1 1/2 cups)
1 medium carrot, coarsely chopped (about 1/2 cup)
1/2 cup pasta (such as elbow macaroni)
3 tablespoons olive oil
1 tablespoon coarse salt or to taste
1/8 teaspoon black pepper


1. Bring the puréed broth to a boil over medium-highheat. Add the kale, cabbage, green beans,onion, carrot, pasta, olive oil, salt, and pepper.Reduce the heat to medium-low. Cover and gentlysimmer for about 15 minutes, until the vegetablesare tender and the pasta is cooked.

2. Remove the meat from the bones, cut intoserving-size pieces, and serve on the side. Provideplenty of crusty country bread to dip in the broth.


Note: The meat can also be returned to the potinstead of being served on the side.


Chapter Two


VEGETABLES & GRAINS


Rice with Chicken

10 minutes more).


When we were young, we made frequent Sunday trips to the beach. It was like going onSafari—Portuguese-style. First, Titi (Aunt Ana) made her Buttered Rice (page 145) andpan-fried rump steaks covered in natural juices and enriched with butter (page 120). Thenwe loaded my uncle's station wagon with the playpen, folding chairs, towels, beach toys, and allkinds of essential gear. Then everyone—grandparents, aunt and uncle, cousins, brothers, and I—piledin. Once there, we would find our favorite spot under a shade tree that bordered the sand. Wespread the blanket, opened the playpen, unfolded the chairs for my grandparents, and prepared toeat the wonderful picnic lunch my aunt had made. The rest of the afternoon would be ours to enjoythe sand and water.


Chapter Three


SWEETS


Ideal Dessert

Sobremesa Ideal

Serves 8 to 10


The people from the island of São Miguel have their own special meringue dessert. This lemon-flavored pudding, which floats in a caramel sauce topped with airy meringue, is a specialty brought from her homeland by Maria Coimbra, who made sweet bread in my father's bakery.


Caramel sauce:

1/2 cup sugar
1/4 cup water


1. Place the sugar and water in a 1 1/2-quartsaucepan and stir well. Without stirring, warmover medium-low heat until the sugar dissolvesand becomes a rich golden color, about 10 to 15minutes. Quickly pour the caramel sauce into a9 x 13-inch ovenproof serving dish, tilting it backand forth to coat as much of the bottom as you can.Don't worry if it doesn't cover completely.


Pudding:

4 egg yolks, room temperature
3 tablespoons sugar
peel of 1 lemon, without the pith, in large pieces
14-ounce can sweetened condensed milk
4 tablespoons cornstarch
1 quart whole milk


Preheat the oven to 300 degrees F.


1. Place the egg yolks, 3 tablespoons of sugar, and thelemon peel in a heavy-bottomed 2 1/2-quart saucepan.Using a wooden spoon, stir in the condensed milkand cornstarch, mixing thoroughly. While stirring,gradually pour in the milk.

2. Heat the ingredients, stirring constantly, overmedium-low heat until the pudding starts tobubble, about 20 to 25 minutes. The pudding willhave thickened enough for a spoon to leave a swirlwhen it is drawn through it. (Don't leave thispudding to simmer without constantly stirring anddon't rush it by raising the heat because it can easilyburn.) Remove the lemon peel and pour thepudding into the serving dish over the cooledcaramelized sugar, spreading evenly.


Topping:

4 egg whites, room temperature
7 tablespoons sugar


1. Beat the egg whites in a small bowl andgradually add the 7 tablespoons of sugar until verystiff peaks are formed. Spread evenly over thepudding layer, pulling up little peaks with the tinesof a fork. Bake in the preheated oven until thepeaks start to turn golden, about 15 to 20 minutes.Cool gradually at room temperature before chillingwell. Serve this treat with a glass of port wine.


Excerpted from Portuguese Homestyle Cooking by ANA PATULEIA ORTINS. Copyright © 2001 by Ana Patuleia Ortins. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


Read More Show Less

Table of Contents

Preface viii
Acknowledgements ix
Introduction xi
1 INGREDIENTS, METHODS, & EQUIPMENT 1
2 SOUPS Sopas 19
3 SEAFOOD Frutos do Mar 49
4 POULTRY & MEATS Aves e Carne 85
5 SAUSAGES Salsichas 125
6 VEGETABLES & GRAINS Vegetais e Grão 137
7 MARINADES, CONDIMENTS, & SEASONINGS Vinha d'Alhos,
Condimentos, e Temperas 163
8 BREAD Pão 173
9 SWEETS Doces 185
10 WINES Vinhos 217
Resource Guide 226
References 227
Index 228
Read More Show Less

Customer Reviews

Average Rating 3.5
( 9 )
Rating Distribution

5 Star

(2)

4 Star

(3)

3 Star

(2)

2 Star

(1)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 11 Customer Reviews
  • Anonymous

    Posted September 19, 2006

    True Portuguese Cooking

    My husband is first generation from the Azores and I knew I had to find a way to cook these dishes without always going to my mother-in-law.This cook book is so great that I bravely took a dish I had prepared to My inlaws and they loved it!! My mother in law has even went over the recipes and stated that some of the recipes are like the ones her mother used to make..I am buying one more for my sister in law I'm sure she'll love it.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 20, 2004

    Excellent

    An ACTUAL Portuguese cookbook! Dishes come out tasting just like they do in Portugal. Take it from someone Portuguese. Also easy to follow.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 4, 2004

    Terrific!

    I love to make some of the recipes that my husband was brought up with... And this is a great way to learn to cook Portuguese meals. Thanks to my sister for giving me this book for Christmas.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 29, 2003

    Heritage remembered

    I have purchased a few for my children, and they loved the memories of their grandparents and the holidays together. Now I must get copies for relatives who have seen the book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 31, 2001

    Portuguese Homestyle Cooking

    Great photos! Recipes are easy to follow too. Brings back memories. This is a great book.Recipes are so right on. Everyone interested in Portuguese food needs this book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 18, 2000

    Portuguese Homestyle Cooking

    The book really lives up to its title. . Recipes are given in easy to follow steps. A wide variety of flavorful recipes in this book are of traditional dishes from soups, seafood, stews, breads, desserts and more, prepared as they are in Portuguese homes. A good working cookbook with photos.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 8, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 8, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 20, 2009

    No text was provided for this review.

  • Anonymous

    Posted April 13, 2009

    No text was provided for this review.

  • Anonymous

    Posted October 15, 2010

    No text was provided for this review.

Sort by: Showing all of 11 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)