The Taste of Portugal

A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore

Nonfiction, Food & Drink, International, European, Portuguese & Spanish
Cover of the book The Taste of Portugal by Edite Vieira, Grub Street Publishing
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Author: Edite Vieira ISBN: 9781910690727
Publisher: Grub Street Publishing Publication: February 19, 2013
Imprint: Grub Street Cookery Language: English
Author: Edite Vieira
ISBN: 9781910690727
Publisher: Grub Street Publishing
Publication: February 19, 2013
Imprint: Grub Street Cookery
Language: English

A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal.

Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country’s voyaging past, and green coriander as the cuisine’s main flavoring herb.

A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal.

Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country’s voyaging past, and green coriander as the cuisine’s main flavoring herb.

A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.

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