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.
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This book is a celebration of this fantastic cuisine and of Brazilian culture. I was born and raised in Ipanema, where life was good with the beach, cosmopolitan culture, parties, music--and lots of food. Some cooks thank their mothers and grandmothers for their love of cooking. I thank our housekeeper, an incredible cook who, like many other Brazilians, didn't rely on any written recipe. By the age of eight, I was hypnotized by the power of her cooking and my parents bought me my first recipe notebook. I began writing in it with the first things I ever cooked--Pão de Queijo, fluffy little cheese breads, and Brigadeiros, chocolate fudge balls. Cooking the dishes I grew up eating is the way I found to reconnect with my country after I left it to study at The French Culinary Institute in New York City. The recipes in The Brazilian Kitchen include classic dishes with some inspirational recipes thrown in. My goal with this book is to teach you something you don't know about Brazilian cuisine, and to inspire you to cook dishes you haven't considered before, incorporating this cuisine into your home kitchen just like you might with Italian, French, or Indian.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.
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