Edite Vieira (2)

The Taste of Portugal

ISBN: 9781908117403

Author: Edite Vieira    Publisher: Grub Street

It is amazing that in these times of passion for the food from every corner of the globe, the cooking of Portugal remains unexplored by so many, especially give...


It is amazing that in these times of passion for the food from every corner of the globe, the cooking of Portugal remains unexplored by so many, especially given its vibrant flavours and simple domestic style. In this authoritative and fascinating book, Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, and cumin and oranges which are both remnants of the voyaging past, with green coriander the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods are very much to contemporary taste.


Bind: hardback


Pages: 256


Dimensions: 189 x 246 mm


Publication Date: 21-09-2012


$55.00
The Taste of Portugal (PB)

ISBN: 9781911621188

Author: Edite Vieira    Publisher: Grub Street

In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from me...


In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.


Bind: paperback


Pages: 240


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
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