Portugal's culinary traditions and favorite recipes change with the
landscape, from the north to the south of the country and from the
sea border to the rugged, mountainous interior. The historic diet
is based around wholesome, robust meals for farming laborers and
fishermen: it draws on fresh, local ingredients from the regions
and receives strong influences from the Mediterranean, the
mountains and from the extensive Atlantic coastline. The opening of
the book provides an enlightening overview of the history,
influences and essential ingredients of the cuisine, its colorful
heritage and the main aspects and signature points of Portuguese
cooking today. Chapters follow on Appetizers & Side Dishes,
Soups, Fish & Shellfish, Meat & Fowl, and Desserts &
Sweets. The recipe chapters contain a selection of over 60
delicious dishes that reflect and represent the varied flavors of
Portugal and feature ingredients such as leafy greens, garlic,
sheep's milk cheese, pork sausages, spider crab, wild mushrooms,
chestnuts and almonds. For each recipe there are step-by-step
instructions, cook's tips, and a glorious finished picture so the
cook will know exactly what they are aiming to achieve. Recipe
highlights include the refreshing taste of the appetiser Tomato
Salad with Marinated Peppers and Oregano, the warming Chestnut and
White Bean Soup from the northern Minho region, the dry salted cod
Bacalhau served with potato mash gratin, the smooth-tasting Roast
Pork Ribs with Milhos (polenta) and the irresistible winter treat
of Fried Bread with Port Sauce. With an exciting and informative
text and authentic recipes by award-winning nationally recognized
Portuguese chef Miguel de Castro e Silva, thisunique volume is also
packed with over 300 sumptuous color photographs illustrating
ingredients, techniques, and the finished dishes. Introducing
familiar and unexpected flavors 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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