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 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

Availability Date: 21-11-2012

Tag: Cooking, Food & Drink