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    Brazilian Table

    ISBN-10: 142360315X
    ISBN-13: 9781423603153
    Author(s): Yara Roberts
    Description: THE BRAZILIAN TABLEBRAZIL-EXOTIC, SENSUAL, MYSTERIOUS-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaca, pequi, hearts of palm, and Dende  More...
    List price: $30.00
    Buy it from: $9.21
    This item will ship on Friday, December 19 .

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    List Price: $30.00
    Publisher: Gibbs Smith, Publisher
    Binding: Hardcover
    Pages: 208
    Size: 8.25" wide x 10.25" long x 1.00" tall
    Weight: 1.144
    Language: English

    THE BRAZILIAN TABLEBRAZIL-EXOTIC, SENSUAL, MYSTERIOUS-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaca, pequi, hearts of palm, and Dende palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahia Way, Gilo Puff Pastry Tart, and Guava Paste Souffle. Authored by master chef Yara Castro Roberts-one of Brazil's most forthright advocates of its lifestyle and cuisine-this intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahias from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods. Yara Roberts has been featured in UltraTravel and the New York Times. She is currently producing her own TV series with filmmaker Vivian Mester called Delicious Brazil, a show about culture and lifestyles utilizing food as the medium. The author's Academy of Cooking and Other Pleasures is a vacation destination, with more than 5,000 visitors in the past six years. Brazilian restaurants are found in most major cities. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. Chef Yara Roberts is well known in the arena of international chefs. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the Ecole du Louvre. She taught at the Brazilian Academy of Cooking before moving to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her photographer husband, Richard Barclay Roberts.

    Chef Yara Roberts is well known in the arena of international chefs. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the Ecole du Louvre. She taught at the Brazilian Academy of Cooking before moving to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her photographer husband, Richard Barclay Roberts.

    Foreword
    Acknowledgments
    Preface
    Introduction: Brazil at the Table
    Brazilian Ingredients
    The Cooking of the Amazon
    The Cooking of Bahia
    The Cooking of Minas Gerais
    The Cooking of the Cerrado
    The King's Table
    The Immigrants' Table
    Fruits of the Land
    Resources
    Bibliography
    Index

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