The Taste of Portugal (pb)

Discover the essence of Portuguese cuisine with 'The Taste of Portugal' by Edite Vieira. This expertly crafted cookbook serves as a culinary journey through Portugal's rich gastronomic heritage. From medieval roots to modern delights, Edite Vieira beautifully intertwines history, culture, and mouthwatering recipes in this paperback edition. Each page reveals authentically delicious recipes featuring traditional ingredients that celebrate the flavors of Portugal. Dive into delightful dishes such as salt cod (bacalhau) prepared in myriad ways, aromatic dishes with cumin and zesty oranges, and the vibrant taste of fresh herbs like green coriander. This collection showcases the best of Portuguese cooking—from rustic peasant meals to festive feasts—highlighting the nation’s renowned produce, including grapes, melons, and a bountiful array of pork dishes. Savor the exquisite flavors of presunto (cured ham), chouricos (spicy sausages), and morcela (blood sausage), that are staples in Portuguese cuisine. Perfect for both seasoned chefs and culinary novices, 'The Taste of Portugal' invites you to explore and recreate these exquisite dishes in your own kitchen. Unlock the savory secrets of Portugal and let Edite Vieira be your guide in this captivating culinary adventure.

Author: Edite Vieira Publisher: Grub Street
Bind: paperback
Dimensions: 189 x 246 mm
Pages: 240
Publication Date: 01-06-2018

In this revised and updated edition of her 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, cumin and oranges are both remnants of the voyaging past, green coriander is 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 very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.