Brazilian Food
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- $1.99
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- $1.99
Publisher Description
Brazil is a vast country with a cornucopia of fabulous ingredients and a wealth of ethnic culinary influences; the result is one of the most exciting cuisines in the world. In this ground-breaking book, acclaimed young chef Thiago Castanho and internationally respected food writer Luciana Bianchi explore the best of Brazilian food and its traditions with more than 100 recipes that you'll want to try at home - wherever you live.
The book includes recipes from a team of celebrated 'guest chefs' from all over Brazil, including Roberta Sudbrack, Rodrigo Oliveira and Felipe Rameh. Chapters celebrate the best food that Brazil's diverse cuisine has to offer including Small Bites, Street Food, Fish & Seafood and Meat & Poultry for Fire & Grill. Shot on location in Brazil by Rogerio Voltan, the book is a visual as well as culinary feast.
As host nation for the World Cup in 2014 and the Olympics in 2016, Brazil will be the focus of international attention, so now is the perfect time to discover its vibrant food culture and cook some of its gutsy, flavourful dishes at home.
PUBLISHERS WEEKLY
Culinary adventurers in search of an exotic, authentic, intrepid cuisine need Castanho. Son of a restaurateur who got his start cooking out of his own kitchen, and himself an integral member of his family's growing gastronomic concern, Castanho knows food. Especially Brazilian food. In this book, written with food and travel journalist Luciana Bianchi, he dishes up Brazilian specialties that are at once traditional and creative. As this is not a watered down, Westernized version of Brazil's cuisine, unique and local Brazilian ingredients, such as chayotes and culantro, are used. Not to worry, though, because more readily available products can often be substituted. For the hardcore, Castanho provides resources for sourcing the more obscure ingredients. A number of Brazilian food creators supplied recipes for the book, and Castanho profiles each one, giving a notion of just how vibrant the food scene is in his country. With beautiful, splashy photos of the recipes, markets, food producers and even street artists at work, this book is elevated above a simple collection of recipes. It's an ode to the author's foodscape, and his passion for it is infectious. Readers who have never heard of manteiga de garrafa or tried pickled peppers will be excited about Castanho's recipes and may be inspired to visit Brazil.
