The Brazilian Table
BRAZIL-EXOTIC, SENSUAL, MYSTERIOUS-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahía Way, Giló Puff Pastry Tart, and Guava Paste Soufflé.
Authored by master chef Yara Castro Roberts-one of Brazil's most forthright advocates of its lifestyle and cuisine-this intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahías from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods.
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30 minutes 375 degrees F Acarajé African bake banana bay leaf beans béchamel bell pepper boil Brazil Brazilian broth cachaça caramel Cerrado chayote cheese chicken cilantro coconut milk collard greens cookie sheet cool corn cornmeal cream crème cup finely chopped cup sugar cups milk cups water dendê desserts divided dough Drain egg whites egg yolks Farofa filet fish fold fruit garlic garlic cloves garnish gently gilós hearts of palm hot pepper inch ingredients large bowl lime juice manioc manioc flour meat Minas Gerais mixture okra olive oil orixás palm oil pamonhas parsley peeled pepper to taste pequi pieces pineapple Place pound Preheat the oven pumpkin purée Remove reserve rice roasted Salad Salt and pepper sauce scallions ServeS shrimp simmer skillet slices spoon Sprinkle stir tablespoons tablespoons butter tablespoons olive oil tablespoons vegetable oil tapioca teaspoons pepper teaspoons salt tomato paste tucupi vatapá vegetable oil whisk