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Cuisines of Portuguese Encounters: Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and Principe
 
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Cuisines of Portuguese Encounters: Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and Principe (Hardcover)

by Cherie Hamilton (Author)
4.7 out of 5 stars See all reviews (3 customer reviews)

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Product details

  • Hardcover: 378 pages
  • Publisher: Hippocrene Books Inc.,U.S. (1 Jan 2001)
  • Language English
  • ISBN-10: 0781808316
  • ISBN-13: 978-0781808316
  • Product Dimensions: 23.9 x 15.5 x 3 cm
  • Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 745,959 in Books (See Bestsellers in Books)

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Product Description

Product Description
In the 16th century, Portuguese navigators circumvented the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products and a variety of culinary cultures to all corners of the earth. This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explains how Portugal and its former colonies influenced each other's culinary traditions. Included are dishes containing Asian, South American, African, and European spices, along with varied ingredients like piripiri pepper, coconut milk, cilantro, manioc root, bananas, dried fish, seafood and meats. The author also explores the impact of Sephardic Jews on the cuisines of Cape Verde, Angola, and Brazil and the influence of the Moors, who brought to the Iberian peninsula rich desserts, which the Portuguese in turn took around the world. The recipes range from appetisers like: Pastel com o Diabo Dentro (Pastry with the Devil Inside from Cape Verde); to main courses such as Frango a Africana (Grilled Chicken African Style from Mozambique) and Cuscuz de Camarao (Shrimp Couscous from Brazil), to desserts like Pudim de Coc;co (Coconut Pudding from Timor). Menus for religious holidays and festive occasions, a glossary, a brief history of the cuisines and a bilingual index will assist the home chef in creating meals that celebrate the rich, diverse, and delicious culinary legacy of this old empire.

About the Author
Cherie Hamilton has authored a couple of Food & Drink titles and holds a dual degree in Cultural Anthropology and Business Administration. She has lectured on Brazilian cuisine in many venues, including the Middlebury College Portugese Language School and the Brazilian TV programme, 'Arte na Mesa (Art on the Table)'. She and her husband currently reside in Nashville, Tennessee.

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Customer Reviews

3 Reviews
5 star:
 (2)
4 star:
 (1)
3 star:    (0)
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Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
59 of 59 people found the following review helpful:
5.0 out of 5 stars Delicious and educational, 16 Dec 2003
I had never seen such a happy combination of food and history. I have tried quite a few recipes in the book. They are all delicious. The cooking instructions are quite straightforward, and work. But that's not all. With these recipes you travel around the world, with the Portuguese in their 16th century travels. That's great. Another thing I enjoy in the book is that you get to know how the different ingredients came together in past centuries to make these delicious dishes, cakes, you name it, of today. This is a five star job!
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34 of 34 people found the following review helpful:
5.0 out of 5 stars Around the world in your kitchen, 19 Aug 2004
By Julia Edmonds (Northampton, England) - See all my reviews
I bought this book out of curiosity and I am glad I bought it. It's the sheer variety of food, cuisine styles, ingredients. They come from all continents and latitudes. Most ingredients are easily available from large supermarkets or specialist shops. There is a list of mail-order sources, but they are in the United States. The glossary helps in more than one way. I couldn't find morcela but the glossary suggested black pudding as a replacement. The book has in average one recipe each page, in a total of more than 330, in a combination of flavours from around the world. Something else I like is the section on Suggested Menus. It is excellent if you want to throw a themed party like a Brazilian Party Buffet or a Christmas Eve Supper as they do in Portugal.
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53 of 54 people found the following review helpful:
4.0 out of 5 stars Quite good but where is balti?, 3 Mar 2004
I think this cookery book is an excellent idea in itself. The recipes are also good, at least those I have tried. There is a great variety, starters, main dishes, snacks, sweets, almost anything. There is also great variety of ingredients. In such a good book I am surprised that something as popular as balti dishes is missing. Balti recipes, from the Portuguese "balde", meaning bucket, resulted from the 'Portuguese encounter' with India and are very popular in Great Britain (I don't know in the USA).
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