Learn the ancient art of the grill from a true gaucho.
Churrasco cooking is a style of roasting meat over wood fires developed in southern Brazil in the early 1800s by the immigrant gauchos (cowboys). In rich story and mouthwatering imagery, Evandro Caregnato conveys his passion for his native southern Brazilian culture. Come along to the Texas countryside, where Evandro and his Brazilian buddies show a variety of ways to prepare succulent meat over an open fire. Sample from 70 mouthwatering recipes, including beef, lamb, pork, poultry, and sidesall served at Texas de Brazil restaurant worldwide.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||8.60(w) x 10.10(h) x 1.00(d)|
About the Author
Evandro Caregnato’s restaurant experience began at the Churrascaria Caregnato, his grandfather’s restaurant, where he worked in his teens, but his cooking experience began long before that, learning about churrasco cooking in the traditional Brazilian way: watching his father, grandfather, and uncles grill traditional churrasco dishes. He opened Texas de Brazil in 1998, and is now Culinary Director of the restaurant’s more than 40 locations.