No comments about SOMOS O QUE COMEMOS.

No comments about Portuguese Cooking: An Unforgettable Journey Through the Flavors and Colours of a Fascinating Country.

5 comments about Cuisines of Portuguese Encounters: Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and.

1. I bought this book out of curiosity and I am glad I bought it. It's the sheer variety of food, cuisine styles, ingredients. They come from all continents and latitudes. Most ingredients are easily available from large supermarkets or specialist shops. There is a list of mail-order sources, but they are in the United States. The glossary helps in more than one way. I couldn't find morcela but the glossary suggested black pudding as a replacement. The book has an average of one recipe each page, in a total of more than 330, in a combination of flavours from around the world. Something else I like is the section on Suggested Menus. It is excellent if you want to throw a themed party like a Brazilian Party Buffet or a Christmas Eve Supper as they do in Portugal.



2. The substitution of margarine for butter, egg-beaters for eggs, and turkey for beef, as allowed in these recipes, made me apprehensive. Then I looked up a couple of dishes I knew, and she's got them wrong. Eggs and Basmati rice in Minche? And what is "white" soy sauce?
   Regular whole wheat flour does not substitute well in chapatis; and I've never heard of sugar in chapati dough, nor so much oil (5 table spoons to 1 1/2 cups flour), plus an additional brushing with 1/4 cup butter. Chapati dough is not supposed to (and will not) rise, as there is no leavening agent.
   If familiar recipes are not authentic, one cannot trust the unfamiliar ones. A saving grace for the book would have been to tap into the wealth of interesting history or anecdotes to accompany the recipes, but this is either not done at all, or skimpy at best.



3. This is an excellent cookery book, with a historical and cultural dimension, an excellent work altogether, but... the language is American English. I have enjoyed the recipes I have tried but some I just cannot understand.
   
   Perhaps we all know that mold, flavor and savoring are American spellings for mould, flavour and savouring, no big problem there. We can guess that counter is the working surface where you work in your kitchen. Then comes skillet. The book uses a skillet for lots of recipes. I wondered what that might be. Eventually I found it in a dictionary. It is American for frying pan. I still have not found out what a chafing dish is, that one I don't know at all. When it comes to the ingredients in your recipe, there are problems too. What on earth is cilandro? What is collards and collard greens? What are navy beans and Great Northern beans? Please, can we please have a British edition.



4. If you like to sample dishes from different parts of the world, this book is a great find. Not only does Cherie Hamilton include recipes from all the coutries where Portuguese is the official language (8 countries on 4 continents) as well as from countries where Portuguese is a widely-spoken unofficial language, she also gives history for each of the dishes. This brings the recipes into context, and introduces the reader/chef to a world that many may not be too familiar with. I haven't tried all of the recipes yet, but so far, everything has been absolutely delicious! Bom apetite!!



5. I have found the recipes easy to follow and the results quite good. The complaints from those below do not ring true with me, though I am not an expert in Portuguese or Brazilian food. I'm sure the recipes are different form those they grew up with (I still haven't tasted food like my grandmother used to make - she never wrote a single recipe down and I can't recreate what she did. I have had no problems with the recipes from this book and have enjoyed quite a few.
   
   BTW, the sellers selling this book for a $400 or more are crazy. It's still available from the publisher at a normal price!

1 comments about Gastronomy of Spain and Portugal.

1. A complete travelogue, including the foods and wines of Spain and Portugal. Guaranteed to make you want to visit!

No comments about Portuguese Food & Cooking.

2 comments about The Food of Spain and Portugal: The Complete Iberian Cuisine.

1. I must admit to being surprised by the rather negative review of this book by Publishers Weekly. I bought this cookbook 15 years ago, and it is still one of the most frequently used in my collection of over 100 cookbooks. Although I have never tried the Portuguese bread recipe mentioned in the review, I have tried dozens of other recipes from this book and never found any to be "vague." The recipes are authentic, easy to follow, and a good introduction to the naturally healthy cuisine of this part of the world. We particularly enjoy the poor people's lobster (monkfish cooked with olive oil, garlic, paprika, and white wine),and the simple yet tasty recipe for chicken with orange juice and fresh mint. After 15 years, I am still discovering delicious new recipes from this book. I went fishing this weekend and caught several brown trout: Navarre style trout was a hit with the whole family! Ignore the Publishers Weekly review and buy this book while it is still available.



2. I agree with the other reviewer. PW has got it all wrong. This is a great cookbook! I have cooked about 7 recipes and have not been disappointed once. I would say that this isn't the best cookbook for a beginner cook, but better for a seasoned cook. The recipes are simple and full of flavor with just a few ingredients. Definitely a must have for any cookbook collection!

No comments about Traditional Portuguese Recipes from Provincetown.

No comments about Provincetown Portuguese Cookbook: With Recipes from Provincetown's Finest Cooks & Restaurants & Featuring Recipes from the Kitchens of Molly O'Neill & Emeril Lagasse.

3 comments about Una Casa Portuguesa : Portuguese Home Cooking.

1. This cookbook offers traditional portuguese cooking with contemporary methods. The recipes are easy and delicious.



2. I first found out about Carla's book in 1992 when a local newspaper wrote an article about her. Being of portuguese descent and born in Canada I didn't have the time to learn along side my mother to cook our native dishes. The first time I prepared rice pudding.. it brought tears to my eyes as it was identical to my mothers. all the receipes are easy, her introduction is good as it gives you the terms of our spices and
   vegetables. It's a great book and I'm buying one for my oldest daugther as she has requested a copy.



3. I'm a beginner cook, but have been eating portuguese food all my life. This book makes it easy for me to make all my favorites from my childhood! I recommend it to all azorean people or portuguese people. The recipes are distinct from the continental food, and this book will teach you how to cook them properly!!

No comments about Portuguese Table Wines.