Azorean Cooking will transport you to a kitchen as fragrant as your grandmother's. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations.
No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.
|Publisher:||Azorean Greenbean LLC|
|Edition description:||3rd ed.|
|Product dimensions:||6.90(w) x 9.90(h) x 0.50(d)|
About the Author
My name is Maria Lawton and I was born on the semi-tropical island of Sao Miguel in the village called Rosario de Lagoa, and when I was six my parents and siblings moved permanently to the United States. We settled in southeastern Massachusetts, which has been a huge Portuguese enclave for over a hundred years. The area has a rich history of seafood and farming, and there are fantastic bakeries and butchers and restaurants that prepare dishes in the traditional manner, but what I craved most as an adult were the dishes my mother and grandmother made when I was younger.
We lived in a three-family house in the city of New Bedford, and if my mom wasn't cooking on the first floor I could be sure to go upstairs and find my grandmother baking something on the second floor. My mother didn't like anyone watching her cook, so I often hid behind my grandmother's apron to help her. I have so many great memories of going up and down the stairs to get tastes from their pans, but I didn't appreciate those times until they were well in the past.