Authentic Portuguese Cooking
More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal
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5.0 • 1 Rating
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- $11.99
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- $11.99
Publisher Description
The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste - all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her Portuguese cooking classes.
This masterful collection of more than 185 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere. With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sauted Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone.
Your family and friends will be talking for days about the incredible dishes you've created from this book.
PUBLISHERS WEEKLY
Readers of Ortiz's first cookbook, Portuguese Homestyle Cooking, bombarded her with requests for favorite dishes, and she obliges them in this outstanding sequel. Eschewing the usual selection of breakfast recipes and appetizers, Ortiz doesn't mess around, opening with a series of meat-based dishes (pork stew with cinnamon, wine, and garlic; Madeiran wine and garlic beef kabobs; roast suckling pig). She moves on to seafood, highlighting salt cod and octopus as well as soups, appetizers, and a number of breads and desserts. Artfully mixing the simple (sardine filets with garlic and lemon) with the complex (that suckling pig's going to take some work), Ortiz also takes time to include inventive riffs, such as the Portuguese croque madame that incorporates linguica sausage and beef, pork, or chicken, and a chocolate salami roll, a truffle-like dessert that uses crushed Bolacha Maria cookies to mimic the specks of fat studding traditional sausage. Though readers may struggle to find some of Ortiz's ingredients, which can be very specific at times, substitutions are offered. Readers interested in expanding their repertoires would do well to consider this terrific compilation and will likely find themselves in search of its predecessor if it isn't already in their library.
