Food of Portugal
by Jean Anderson
from William Morrow Cookbooks
- 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.
Sabores De Portugal / Flavors of Portugal
by Tania Gomes
from Thunder Bay Press (CA)
Portuguese Homestyle Cooking
by Ana Patuleia Ortins
from Interlink Books
Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and garlic marinated braises? The easy seafood preparations? Or, perhaps, the luscious, egg-sweet desserts, from light meringue puddings to rich, sweet breads?
Peppered with a lifetime of anecdotes from a passionate cook's years in a Portuguese culture, Portuguese Homestyle Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in Portuguese Homestyle Cooking are of dishes prepared as they were in Portugal-but with the measurements standardized and perfected and the commonly used ingredients and methods fully explained. Novices and experienced chefs alike will enjoy preparing these savory dishes.
Cuisines of Portuguese Encounters
by Cherie Y. Hamilton
from Hippocrene Books
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.
The Food & Cooking of Portugal (The Food & Cooking of)
by Miguel de Castro e Silva
from Aquamarine
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.
Taste of Macau: Portuguese Cuisine on the China Coast
by Annabel Jackson
from Hippocrene Books
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.
Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series)
by Joyce Esersky Goldstein
from Time-Life Books
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.
Williams-Sonoma New Healthy Kitchen: Main Dishes: Colorful Recipes for Health & Well-Being
by Georgeanne Brennan
from Free Press
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.
TASTE OF PORTUGAL
by Edite Vieira
from Grub Street Cookery
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
The Wines and Vineyards of Portugal (Classic Wine Library)
by Richard Mayson
from Mitchell Beazley
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