The Food of Portugal

by Anderson, Jean

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Description

Hearst Books, 1994. Book/Jacket Condition- very good/no jacket Publisher- Hearst Books  Format- paperback used cookbook Illustrated wraps have very light soiling on the cover and edges. Pages are crisp and clean. Binding is tight. Winner of the IACP/Seagram's Tastemaker Award for Best Foreign Cookbook Recipes from the most original and least-known cuisine in western Europe. Our favorite recipes are the delicious Portuguese vegetable soups and rough country breads like the yeast-raised whole wheat corn bread. Includes an extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking and restaurant terms. Portuguese cooking is one of the most imaginative and exuberant of the Western world. Yet it is economical, approachable, because it calls for few ingredients beyond the inventory of our own markets. What distinguishes Portuguese recipes is their innovative teaming-of meats with fish, fish with fruits, fruits with eggs, eggs with fish, eggs with beans and so on. Typical, too, is the fact that nothing is wasted, ever. Does anyone make better soup than the Portuguese? I doubt it. Certainly no one makes better bread. And no one, I suspect, knows more ways to prepare salt cod...from the introduction by the author . Trade Paperback. Very Good.

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