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Product Description
Synopsis
Gathers Portuguese-style recipes for appetizers, soups, meats, poultry, fish, shellfish, vegetables, rice, salads, breads, and desserts, and discusses the wines and cuisine of Portugal.
From the Author
My love affair with all things Portuguese.
If I were Shirley Maclaine, I'd say that I'd been Portuguese in an earlier life. Because for me it was love at first sight (or should I say love at first bite?). I made my first trip to Portugal in 1964, having been sent by an American travel magazine to profile Lisbon. I immediately felt at home, not only in Lisbon but wherever I traveled in this colorful little country. I have since made 87 return trips to Portugal and I never fail to discover something new-- a new walled town, a new Roman ruin, a new recipe. After some 20 trips to Portugal, I decided that too few people knew the delicious Portuguese food, which is distinctly different from the Spanish. An editor finally agreed and I set to work, criss-crossing Portugal from North to South, interviewing good home cooks, bakers, butchers, chefs, hotel school professors and Portuguese friends. I spent two years researching the book, testing all the recipes in terms of American equipment and ingredients, and another year writing the book. My efforts were rewarded, for THE FOOD OF PORTUGAL was named "Best Foreign Cookbook of the Year" in the Tastemaker Cookbook Awards. What pleases me even more are the letters of praise I've received from Portuguese men and women now living in this country who use the book because "it reminds them of home." I would urge everyone who does not know this wonderful little country to go there and see (taste) for themselves. Sample the exquisite cheeses, the fine wines, the air-cured hams,the stone-oven breads and fish so fresh it practically swims onto your plate. You won't be disappointed!
If I were Shirley Maclaine, I'd say that I'd been Portuguese in an earlier life. Because for me it was love at first sight (or should I say love at first bite?). I made my first trip to Portugal in 1964, having been sent by an American travel magazine to profile Lisbon. I immediately felt at home, not only in Lisbon but wherever I traveled in this colorful little country. I have since made 87 return trips to Portugal and I never fail to discover something new-- a new walled town, a new Roman ruin, a new recipe. After some 20 trips to Portugal, I decided that too few people knew the delicious Portuguese food, which is distinctly different from the Spanish. An editor finally agreed and I set to work, criss-crossing Portugal from North to South, interviewing good home cooks, bakers, butchers, chefs, hotel school professors and Portuguese friends. I spent two years researching the book, testing all the recipes in terms of American equipment and ingredients, and another year writing the book. My efforts were rewarded, for THE FOOD OF PORTUGAL was named "Best Foreign Cookbook of the Year" in the Tastemaker Cookbook Awards. What pleases me even more are the letters of praise I've received from Portuguese men and women now living in this country who use the book because "it reminds them of home." I would urge everyone who does not know this wonderful little country to go there and see (taste) for themselves. Sample the exquisite cheeses, the fine wines, the air-cured hams,the stone-oven breads and fish so fresh it practically swims onto your plate. You won't be disappointed!
Inside This Book
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