Product Description

THE BRAZILIAN TABLE BRAZIL-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.
(20090603)

Product Details

• Amazon Sales Rank: #138955 in Books
• Published on: 2009-05-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 208 pages

Features

• ISBN13: 9781423603153
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
"I haven't been to Brazil yet. But when I take the journey to Yara Castro Robert's Brazilian Table, I feel I have. The regions, the ingredients, the history, the farmers, the simplicity, hospitality and elegance of her table all draw me there. Yara is a cook, a storyteller, an environmentalist. She feels the deep links of culture and agriculture in this vast and complicated country and reveals its history and traditions through the beautiful dishes she creates and presents. Her approach is beautiful and basic: Fresh, simple, local, delicious, welcoming." (Alice Waters author of "The Edible Schoolyard" and "The Art of Simple Food" )

From the Inside Flap
the brazilian table
yara castro roberts Richard Roberts
Brazil-exotic, sensual, mysterious-mingles pleasure with high energy, and its cuisine is no different. Recipes in The Brazilian Table adeptly blend native ingredients, such as manioc, cachaca, pequi, hearts of palm, and dende palm oil, with traditional foods of Portugal, Africa, Japan, and the Middle East to create complex tastes that define this area of the world. The regions of Minas Gerais, Bahia, the Amazon, and the Cerrado are intimately explored from a food history and ingredient perspective, and a collection of recipes represents each area. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Chicken Xim-Xim, Black Bean Tutu, Mango Galette, Gilo Puff Pastry Tart, and Guava Paste Souffle.

Internationally known chef Yara Castro Roberts, one of Brazil's most ardent advocates, takes you on a trip inside Brazil's culture and history-through its food. She is the first Brazilian chef to write about its cuisine in English. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the Ecole du Louvre. Roberts was host of the PBS Emmy-nominated Cook's Tour television series before she moved to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her husband, Richard. She has been featured in UltraTravel and the New York Times. Currently, she is the subject of Delicious Brasil, a new series about Brazilian cooking and lifestyles in production for American and Brazilian television.

Richard Barclay Roberts, born in Paris, was first a photographer, then a successful CEO of multinational companies, and is once again a professional photographer. Educated at both Princeton (B.A.) and Yale, he currently operates Barclay Images out of Paraty, Brazil.

Jacket designed by Debra McQuiston Front cover and back cover above photographs 2009 Marty Snortum Back cover below photograph from Shutterstock, Inc.

From the Back Cover
Feast on the exotic flavors of Brazil-a land of lovely people, upscale beaches and resorts, steamy rivers and jungles, and modern high-rise cities. Your palate will savor this fascinating and varied cuisine.

Customer Reviews

A book any international cooking collection needs
THE BRAZILIAN TABLE is packed with lovely recipes for exotic dishes that blend in Brazil's regions from the Amazon to Bahia. Food history blends with color photos and delicious unusual dishes in a guide far more inviting than the few Brazilian cookbooks on the market. From a Mango Galette dessert to Shrimp Soup with Brazil Nuts, this is a book any international cooking collection needs!