The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook - Hardcover

Leticia Moreinos Schwartz

Hardcover

ISBN 10: 1906868204 ISBN 13: 9781906868208

Publisher: Kyle Books, 2010

Synopsis

The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It?s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend? oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author's passion for her country?s cuisine?her aim is to bring Brazil's favorite foods into American kitchens.

About this title

About the Author

Leticia Moreinos was born and raised in Rio de Janeiro, Brazil, and moved to New York in 1997, enrolling in the French Culinary Institute and, after graduation, working in the kitchens of many on the top New York City restaurants. In 2000 she moved to Connecticut and started her own catering and cooking instruction business, teaching at schools such as The Institute of Culinary Education and the French Culinary Institute, where she has built up a loyal following.

From the Inside Flap

Brazilian cooking is an explosion of color and flavor. Leticia Moreinos Schwartz spent her childhood in Rio's paradise neighborhood Ipanema, and grew up eating feijoada, a dish of black beans and all kinds of meat cooked slowly inside, and drinking fresh coconut water on the beach. She became homesick for this culture when she moved to New York to attend culinary school and then work in some of the world's top restaurant kitchens. Cooking for herself, she went back to the brigadeiros and baba de moça of her childhood but found that her palate had changed. She began to reinterpret classic Brazilian dishes as a chef, making them a little lighter and less sweet for our health-conscious age and a lot easier to recreate at home.

The result is this groundbreaking collection of 100 delicious classic and inspirational recipes. With simple techniques and well-explained directions, dishes like Meat Croquettes, Chicken and Plaintain Moqueca, Broccoli and Minas Cheese Souffles, and Coconut Cheesecake with Guava Sauce will simply become part of your everyday cooking repertoire.

The mixture of three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It's in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dendê oil, used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. Leticia includes interesting regional and ingredient head notes for each recipe, as well as beautiful photography of Brazilian marketplaces. The Brazilian Kitchen represents Brazil's diverse regions alongside its famous international cities' offerings. This unique and inspiring cookbook is the product of Leticia's passion for her country's cuisine--and her aim to bring Brazil's favorite foods into American kitchens.

Reviews

Starred Review. Expatriate Moreinos-Schwartz takes readers on a mouthwatering tour of her native country in this outstanding guide to Brazilian cuisine. Basics like the Caipirinha cocktail (which finds its way into marinades, risotto and bon bons), Caldo Verde, the fish stew known as Moqueca, and empanadas (served here in a pot pie-like version), as well as fudgy Brazilian truffles called Brigadeiros, enable residents of the northern hemisphere to recreate the country's bounty. Inspired dishes like Striped Bass with Cashew Soy Sauce, Passion Fruit Cannoli, and Coffee Souffle with Dulce De Leche Sauce, meanwhile, elevate this volume above the standard culinary tour. Coconut seems omnipresent, appearing in soups (paired with both pumpkin and yucca), sauces for seafood, and cakes (including a luscious Coconut Cheesecake with Guava Sauce); fritters and croquettes also make multiple appearances. Though readers may encounter the occasional sourcing dilemma (quail eggs, minas cheese), Moreinos-Schwartz keeps recipes as convenient as possible, sticking mostly to ingredients easily found on U.S. shores and offering suggestions for substitutes. With this smart, eye-opening and palate-expanding volume, Moreinos-Schwartz has an outstanding collection sure to inspire adventurous eaters.

Edition details

• Publisher: Kyle Books
• Publication date: 2010
• Language: English
• ISBN 10: 1906868204
• ISBN 13: 9781906868208
• Binding: Hardcover
• Number of pages: 176