Brazilian cooking, influenced by a culture ranging from the region's natives to the traditional Portuguese to the more recent Eastern European immigrants, is one of the hottest new trends in food. With more than 200 recipes, this cookbook captures that diversity and describes the development of the many variations in cooking styles.
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A genuine contribution to our knowledge of world cuisines from the author of Iron Pots and Wooden Spoons (1989), about the African food legacy in the New World. Harris's concise introductory overview surveys Brazil's different regions with their different ethnic mixes and sorts out the major elements--indigenous, Portuguese (and through them, Moorish), African, and others--in this lively melting-pot cuisine. Her useful list of foreign- sounding ingredients includes several available at Latin American and Caribbean markets and a few unavailable to us. Brazilian cooking, and thus these recipes, makes heavy use of cassava, fresh and dried shrimp, peanuts, banana leaves, coconut milk, dende (palm) oil, hot malagueta chiles (often preserved according to a recipe Harris provides), and various tropical fruits. The more exotic recipes include drinks made from cacha‡a (an alcoholic sugar-cane product), unusual sweet snacks, spicy condiments, typical Bahian black-eyed-pea fritters, and two versions of the Brazilian national dish feijoada--that elaborate smoked-meat and black-bean feast that unfortunately requires carne seca (a salted, sun-dried meat peculiar to Brazil). Some of the other dishes can be prepared with items from your local supermarket, but you'll definitely want to range further afield. As presented here, a Brazilian spread would make for a memorable informal party. -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.From Publishers Weekly:
Brazil is better known for its beaches, festivals and rain forests than for its food. Moreover, claims food and travel writer Harris ( Iron Pots and Wooden Spoons ), the nation's "supercosmopolitan cities, Rio and Sao Paulo . . . have been so influenced by tourism and by the tastes of the rich that it is only by staying a while and scratching the surface that the visitor can see what the food is really like." Unearthing the best from what she calls "the land of meat and potatoes" here brings rewards: such characteristically Brazilian specialties as a chili and lime sauce, and several versions of malagueta pepper sauce, serve as the complements to the grilled meats and fish that form the basis of Brazilian cooking. A selection of fancifully named, luscious sweets include avocado ice cream (in Brazil, the avocado most frequently appears as a dessert) and a confection known as "maiden's drool" because, according to the author, the dessert so tempts young girls that they "drool with delight." Fruity cocktails appear as well. Harris reflects her knowledge of both Brazilian and American markets with a lengthy list of unusual ingredients, and provides substitutions for supersaturated but taste-laden palm oil, as familiar to Brazilian cooking as the ubiquitous malagueta pepper, but repellent to health-conscious Americans.
Copyright 1992 Reed Business Information, Inc.
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Book Description Wiley, 1992. Hardcover. Book Condition: New. book. Bookseller Inventory # 0025482610
Book Description Macmillan Pub Co, 1992. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0025482610
Book Description Wiley, 1992. Hardcover. Book Condition: New. Bookseller Inventory # P110025482610
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800254826161.0
Book Description Wiley. Hardcover. Book Condition: New. 0025482610 New Condition. Bookseller Inventory # NEW6.0004812