Brazil: A Culinary Journey
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
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20 minutes African Bahia banana BAY LEAF beans BELL PEPPER BLACK PEPPER boil Brazilian Brazilian cuisine broth cake chayote cheese chicken CHOPPED FRESH PARSLEY cilantro CLOVES coconut milk collard greens cook corn cubes cuisine CUP CHOPPED FRESH cup water CUPS FLOUR dish dough Drain dried beef dried shrimp egg yolks Feijoada fish steaks food processor garlic GARLIC CLOVES golden grease green onions grilled Heat the oil ingredients lard large bowl LARGE ONION large skillet lemon juice low heat manioc meat MEDIUM ONION MINCED mixture okra olive oil palm hearts palm oil parsley pastries PEELED Place platter Portuguese potatoes POUNDS Preheat the oven prepared recipe reduce the heat region Remove roasted Salt and black Sao Paulo sauce sausage saute SEEDED SERVINGS simmer skillet Sprinkle stew stirring constantly TABLESPOONS TABLESPOONS BUTTER TABLESPOONS OLIVE OIL tapioca taste TEASPOON BLACK PEPPER TEASPOON SALT tomatoes VEGETABLE OIL water to cover