The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook
  • The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook
  • The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook

The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook

by Leticia Moreinos Schwartz
     
 

View All Available Formats & Editions

The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It's in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dendê oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's

See more details below

Overview

The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It's in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dendê oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author's passion for her country's cuisine-her aim is to bring Brazil's favorite foods into American kitchens.

Editorial Reviews

Publishers Weekly - Library Journal
Starred Review.

Expatriate Moreinos-Schwartz takes readers on a mouthwatering tour of her native country in this outstanding guide to Brazilian cuisine. Basics like the Caipirinha cocktail (which finds its way into marinades, risotto and bon bons), Caldo Verde, the fish stew known as Moqueca, and empanadas (served here in a pot pie-like version), as well as fudgy Brazilian truffles called Brigadeiros, enable residents of the northern hemisphere to recreate the country's bounty. Inspired dishes like Striped Bass with Cashew Soy Sauce, Passion Fruit Cannoli, and Coffee Souffle with Dulce De Leche Sauce, meanwhile, elevate this volume above the standard culinary tour. Coconut seems omnipresent, appearing in soups (paired with both pumpkin and yucca), sauces for seafood, and cakes (including a luscious Coconut Cheesecake with Guava Sauce); fritters and croquettes also make multiple appearances. Though readers may encounter the occasional sourcing dilemma (quail eggs, minas cheese), Moreinos-Schwartz keeps recipes as convenient as possible, sticking mostly to ingredients easily found on U.S. shores and offering suggestions for substitutes. With this smart, eye-opening and palate-expanding volume, Moreinos-Schwartz has an outstanding collection sure to inspire adventurous eaters.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781906868208
Publisher:
Kyle Books
Publication date:
02/25/2010
Pages:
176
Product dimensions:
8.30(w) x 9.50(h) x 0.90(d)

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >