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Books : Cooking, Food & Wine : Regional & International : European : Portuguese
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This is a mouthwatering collection of more than 150 Portuguese recipes - from hearty soups to sumptuous seafood.It features over 150 mouth-watering recipes and stunning full-colour photographs.Everyone loves Mediterranean food, but few can put their finger on exactly what makes the understated peasant food of Portugal so beguilingly delicious and distinct from the cuisine of its near neighbours.Peppered with a lifetime of anecdotes from a passionate cook steeped in the local ways of life, "Portuguese Homestyle Cooking" draws readers into the kitchen where traditional culinary methods have been handed down generation-to-generation, shared and refined with the help of family and friends who have watched, chopped, stirred and tasted.Featuring over 150 mouth-watering recipes - from hearty soups to sumptuous seafood platters - and accompanied by stunning full-colour photography throughout, this genuine cookbook is a welcome addition to all food lover's bookshelves.
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- An extensive bilingual glossary explains, defines, and describes
- Portuguese food, wine, cooking, and restaurant terms.
- With notes for cooks and travelers on the language
- of Portuguese wine, food, and dining.
- Wine notes have been completely revised and updated.
- Color photographs of Portugal by the author.
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Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.
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Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest "fusion" cuisines in Asia. It includes 62 recipes, most of which are straight from the source--old family recipe collections or the files of influential Macanese chefs.This book comes at an important time--just after the handover in 1999 of Macau from Portuguese to Chinese rule--a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook--it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community. Complete with dozens of lush color photographs.
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There has been a rapid transformation in Portuguese wines over the past decade. A new wave of young, forward-thinking winemakers has been coming to grips with Portugal’s unique range of grape varieties, and quality has improved dramatically. Richard Mayson, a leading authority on Portuguese wines, here provides the most up-to-date, comprehensive reference to the wide range of these vintages, including Port and Madeira.
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With an exciting and informative text and authentic recipes by award-winning nationally-recognised Portuguese chef Miguel de Castro e Silva, this unique volume is also packed with over 300 sumptuous colour photographs illustrating ingredients, techniques, and the finished dishes. Introducing familiar and unexpected flavours of the Mediterranean, a variety of traditional and comforting artisan dishes and more sophisticated recipes interpreted with an imaginative, elegant, modern twist, this beautiful book is undoubtedly destined to become the cook's kitchen bible for the cuisine of Portugal.
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With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well.
The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that.
The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish.
With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.
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Cuisines of Portuguese Encounters is one of the first cookbooks to encompass the entire Portuguese-speaking world! Enriched by over 70 new recipes, the expanded edition is a fascinating collection of 279 authentic recipes that illustrate how Portugal and its former colonies influenced each other's culinary traditions.In the sixteenth century, Portuguese navigators circled the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products, and a variety of culinary cultures to all corners of the earth. Fueled by the curiosity of a cultural anthropologist and world traveler, this fascinating collection of 279 recipes is the first cookbook to encompass the entire Portuguese-speaking world and explain how Portugal and its former colonies influenced each other's cooking traditions. The author also explores the impact of the Moors and Sephardic Jews, who added unique contributions to the culinary history of the Portuguese empire.
This appetizing volume is rearranged geographically, containing staples from Portugal, Angola, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macao, Malacca, and more. Each chapter is a mini-cookbook of a particular country or region, complete with introduction to the cuisine, culinary history, and recipes.
From famous dishes like spicy pork vindaloo from Goa, the classic bacalhau of Portugal, and all varieties of feijoada, to lesser-known treats like Guinean oyster stew and coconut pudding from East Timor, this cookbook has something for every adventurous gastronome. The 8-page section of color photographs brings the recipes to life!
Menus for religious holidays and festive occasions, a glossary of terms, a section on mail-order resources, and a bilingual index will assist the home chef in celebrating the rich, diverse, and delicious culinary legacy of this old empire.
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Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity.
Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs.
The first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass.
Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson
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Born in Alhao, Portugal, in 1914, Mary Alice Luiz Cook came to Provincetown with her family to join her fisherman father in 1915. In this delightful book, she shares more than 70 of her family recipes. The book also includes a personal memoir of her early years in Provincetown, and is illustrated with many historic photos, never before published, by George Elmer Browne, a painter living in Provincetown in the first half of the 20th century.
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In 175 recipes, organized region by region, Elisabeth Luard travels from the Basque country to the southernmost tip of the Algarve coast, revealing the unique flavors of both territories.
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Carol Robertson shares her fascination with the country and its cuisine in lively journal entries and delightful drawings, while David Robertson's evocative photographs provide a look at the wonders of the Portuguese landscape and culture. The result is a personal travel book for lovers of good food. Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. The simple-to-prepare dishes rely on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and the silken magic of virgin olive oil. Treat yourself to a true taste of Portugal.
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One of Europe’s oldest countries, Portugal is blessed with a flavorful, complex food tradition that brings together influences from Europe, Africa, and the Muslim world. It is also one of the world’s most scenic destinations, luring travelers with its pristine beaches and charming villages. Carol and David Robertson have traveled extensively in Portugal, and that depth of experience resonates throughout this happy blend of travel guide and cookbook. Carol’s lively journal entries and witty drawings, accompanied by David’s evocative photographs, showcase the wonders of the Portuguese landscape, culture, and cuisine. The first half of the book describes each region and its people. The second half is a stylish cookbook containing simple, delicious dishes based on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and olive oil. Highlights include Chicken Braised in Red Wine, Bacalhau (Codfish) Fritters, Tomato Acorda, and Pudim Flan, as well as regional favorites unknown to the American palate. The result is a personal travel book for “foodies” looking for more adventurous fare. Portuguese Cooking also includes a primer on ports, Madeiras, and other wines from the country’s notable wine tradition.
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A tour through the delights of Portuguese culinary traditions features more than one hundred delicious and diverse recipes from southern Europe and full-color illustrations.
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