The Virginian-Pilot, 9/25/13 - Lorraine Eaton
Curious about that chayote in the produce section? Or wonder what to do with yucca, guava and those mysterious bottles of cachaca at the liquor store? Leticia Moreinos Schwartz provides a sideboard brimming with answers.
"My main goal with this book," said Schwartz, a Rio de Janeiro native, "is to teach home cooks what they don't know about Brazilian cuisine, and to inspire them to cook dishes they haven't considered before."
The first recipe here calls for shrimp stock - something that's always in my freezer. Once you make it at home, you'll never again discard shrimp shells. Now, here are a few exotic flavors to savor.
Publishers Weekly - Library Journal
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.
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