List Price: $30.00
Publisher: Gibbs Smith, Publisher
Binding: Trade Cloth
Size: 8.25" wide x 10.25" long x 1.00" tall
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 More...
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.
|Introduction: Brazil at the Table|
|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|
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