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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
Average Customer Rating:  
List Price:
$24.95
Asia Trips Trips Price: $179.99
Subject To Change Without Notice
Availability: N/A
Manufacturer: Hippocrene Books
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Binding: Hardcover
Dewey Decimal Number: 641.59469
EAN: 9780781808316
ISBN: 0781808316
Label: Hippocrene Books
Manufacturer: Hippocrene Books
Number Of Items: 1
Number Of Pages: 378
Publication Date: 2001-06
Publisher: Hippocrene Books
Studio: Hippocrene Books
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Great book!
Comment: I have found the recipes easy to follow and the results quite good. The complaints from those below do not ring true with me, though I am not an expert in Portuguese or Brazilian food. I'm sure the recipes are different form those they grew up with (I still haven't tasted food like my grandmother used to make - she never wrote a single recipe down and I can't recreate what she did. I have had no problems with the recipes from this book and have enjoyed quite a few.
BTW, the sellers selling this book for a $400 or more are crazy. It's still available from the publisher at a normal price!
Customer Rating:
Summary: Lusophone cuisine at its finest
Comment: If you like to sample dishes from different parts of the world, this book is a great find. Not only does Cherie Hamilton include recipes from all the coutries where Portuguese is the official language (8 countries on 4 continents) as well as from countries where Portuguese is a widely-spoken unofficial language, she also gives history for each of the dishes. This brings the recipes into context, and introduces the reader/chef to a world that many may not be too familiar with. I haven't tried all of the recipes yet, but so far, everything has been absolutely delicious! Bom apetite!!
Customer Rating:
Summary: Can we please have a British edition
Comment: This is an excellent cookery book, with a historical and cultural dimension, an excellent work altogether, but... the language is American English. I have enjoyed the recipes I have tried but some I just cannot understand.
Perhaps we all know that mold, flavor and savoring are American spellings for mould, flavour and savouring, no big problem there. We can guess that counter is the working surface where you work in your kitchen. Then comes skillet. The book uses a skillet for lots of recipes. I wondered what that might be. Eventually I found it in a dictionary. It is American for frying pan. I still have not found out what a chafing dish is, that one I don't know at all. When it comes to the ingredients in your recipe, there are problems too. What on earth is cilandro? What is collards and collard greens? What are navy beans and Great Northern beans? Please, can we please have a British edition.
Customer Rating:
Summary: I returned my copy
Comment: The substitution of margarine for butter, egg-beaters for eggs, and turkey for beef, as allowed in these recipes, made me apprehensive. Then I looked up a couple of dishes I knew, and she's got them wrong. Eggs and Basmati rice in Minche? And what is "white" soy sauce?
Regular whole wheat flour does not substitute well in chapatis; and I've never heard of sugar in chapati dough, nor so much oil (5 table spoons to 1 1/2 cups flour), plus an additional brushing with 1/4 cup butter. Chapati dough is not supposed to (and will not) rise, as there is no leavening agent.
If familiar recipes are not authentic, one cannot trust the unfamiliar ones. A saving grace for the book would have been to tap into the wealth of interesting history or anecdotes to accompany the recipes, but this is either not done at all, or skimpy at best.
Customer Rating:
Summary: Around the world in your kitchen
Comment: 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 an average of 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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