The Everything Brazilian Cookbook: Includes Tropical Cobb Salad, Brazilian BBQ, Gluten-Free Cheese Rolls, Passion Fruit Mousse, Pineapple Caipirinha...and Hundreds More!
Marian Blazes
aug. 2014 · Simon and Schuster
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Hundreds of traditional and contemporary recipes for an authentic taste of Brazil!
Brazilian food is a complex and vibrant fusion of native Indian foods and ingredients with immigrant culinary traditions from Portugal and Africa, as well as the Middle East, Japan, Germany, and Italy. Each geographic region of Brazil has its own distinctive cuisine, based on locally available ingredients and the people who settled there. The Everything Brazilian Cookbook aims to introduce this exciting cuisine to you with a collection of not-too-complicated yet adventurous recipes, including:
Brazilian food is a complex and vibrant fusion of native Indian foods and ingredients with immigrant culinary traditions from Portugal and Africa, as well as the Middle East, Japan, Germany, and Italy. Each geographic region of Brazil has its own distinctive cuisine, based on locally available ingredients and the people who settled there. The Everything Brazilian Cookbook aims to introduce this exciting cuisine to you with a collection of not-too-complicated yet adventurous recipes, including:
- Brazilian Chicken Salad - Salpicao
- Warm Sweet Potato Salad - Salada Quente de Batata Doce
- Creamy Shrimp Soup - Caldo de Camarao
- Pork and Hominy Stew - Canjiquinha Mineira
- Coconut Butternut Squash Soup - Sopa de Abobora e Coco
- Braised Roulades of Beef in Tomato Sauce - Bife a Role
- Roast Leg of Lamb with Cachaça - Pernil de Cordeiro Assado na Cachaça
- Stewed Chicken with Okra – Frango com Quiabo
- Pineapple Raisin Farofa – Farofa de Abacaxi
- Brazilian-style Greens – Couve a Mineira
- Guava Cheesecake - Cuca de Queijo com Goiabada
- Passion Fruit Mousse – Mousse de Maracuja
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Om författaren
Marian Blazes lived in South America for several years. Inspired by the rich local cuisine, Marian attended cooking school at the Cordon Bleu Peru in Lima and received a degree in Pastry Arts. She has been a food writer since 2008, covering South American food for About.com. Marian translated Edible Structures: The Basic Science of What We Eat by Chilean author Jose Miguel Aguilera, which was selected as a Choice Outstanding Academic Title for 2013. She lives in Bethesda, MD.
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