Food of Portugal

Front Cover
Harper Collins, Jun 21, 1994 - Cooking - 288 pages
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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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User Review  - tututhefirst - LibraryThing

Much more than a cookbook, this is a wonderful encyclopedic collection of information about culture, wines, cheese, sausages and hams, herbs, spices, and sweets of the various regions of Portugual ... Read full review

Contents

Contents
Color Photographs byJean Anderson 15
THE BEST OF PORTUGUESE COOKING
29
Appetizers and Condiments I Acepipes e Condimentos 81
45
Meats Carnes
123
Poultry Mm
153
Fish and Shellfish Peixes e Mariscos
167
Vegetables Rice and Salads Legumes Arroz e Saladas
201
Breads Pdes
223
Sweets Doces
249
Acknowledgments
289
Copyright

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About the author (1994)

The winner of five best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon AppÉtit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. She lives in Chapel Hill, North Carolina.

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