Books: Cooking by Cuisine -> Cooking Portuguese
Portuguese Homestyle Cooking
Ortins, Ana Patuleia
Interlink Publishing Group
Published: November 1, 2002
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From Publishers Weekly
Portuguese cooking is based on commonplace ingredients: tomatoes and beans, garlic and cilantro, sweet peppers, bay leaves and wine. What, then, distinguishes it from a host of other Mediterranean food cultures? This lavishly
photographed tribute to the dishes of Portugal answers that question. Ortins, a first-generation Portuguese-American, learned cooking from her father, and charming anecdotes about her Pai are interspersed throughout the book. She is an astute observer of
details, carefully describing how her ingredients should feel, smell and look, rather than simply listing their quantities. Many of the recipes show off the spectacular flavors of a frugal cuisine: Fisherman's Stew of Graciosa and Turnip Green Soup with
Rice, for example, are cheap, delicious and easily prepared. More elaborate dishes, like the signature Pork with Clams Alentejo-Style or her two-day tripe recipe, are lucidly broken down into straightforward, almost foolproof steps. Thorough in scope as
well as technique, Ortins covers every imaginable facet of Portuguese cooking: sausage- and cheese-making, breads and sweets (such as the famous crusty rolls called papo-secos and the delicate pasteis found in Portuguese bakeries) as well as more
familiar meat and seafood dishes. Not every home cook will invest in a meat grinder or a dough sheeter, make sausages or pepper paste from scratch or undertake recipes that take two or three days to prepare. Still, anyone who has ever enjoyed Portuguese
cooking and longed to make it at home will find this an indispensable guide. Color photos. (Aug.)Forecast: Portuguese food is still relatively new in the U.S., which means this book has little competition.
Copyright 2001 Cahners Business
Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct
from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and garlic marinated braises? The easy seafood preparations? Or, perhaps, the luscious,
egg-sweet desserts, from light meringue puddings to rich, sweet breads?
Peppered with a lifetime of anecdotes from a passionate cook's years in a Portuguese culture, Portuguese Homestyle Cooking draws us into an immigrant kitchen where
traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in Portuguese Homestyle Cooking are of dishes prepared as they were in
Portugal-but with the measurements standardized and perfected and the commonly used ingredients and methods fully explained. Novices and experienced chefs alike will enjoy preparing these savory dishes.
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