Discover the culinary heart of Northern Portugal through the stories, food, and history of Bolhao.
Bolhao Market's century-old walls are crumbling as its vendors and visitors wait for the restoration that will return it to its former glory. Though the deteriorating conditions have forced many vendors to leave, there are fishwives still singing their seductive prega?o, bakers still hawking crusty broa baked in wood burning ovens, and butchers still offering up favos de mel for the city's signature tripe stew. Bolhao still pulses with knowledge earned over generations and the rich culinary heritage of the region.
This book is about those vendors who remain, and their stories are for those who want to know what to do, see, and eat when they visit the North. Porto, nestled between the sea and the esteemed Douro Valley, is the heart of one of Europe's premier-though often overlooked-food destinations. The people of Bolhao embody the spirit and tradition of this enchanting city. Your next culinary adventure starts here!
Rezensionen / Stimmen
Praise for PORTO:
"More culinary guide than cookbook, [Porto] . . . focuses on the edible history of the region, separated into chapters focusing on Portuguese staples: seafood, cured meats, produce and everything you'll want to want to eat on your visit." -The Globe and the Mail
"This book is a visual and gustatory hymn to the honest, simple foods of Northern Portugal as well as a portrait of the proud and welcoming vendors of Bolhao Market who sell and cook it. Flipping through its pages, I felt a tremendous sense of saudades-an indescribable longing-for my adopted country." -David Leite, author of The New Portuguese Table and Notes on a Banana
"This book is a wonderful culinary journey through the history of Bolhao Market, the city of Porto, and the little-known wonderful recipes of Northern Portugal. An exploration and delicious education rolled into one, this book is a must have and deserves to be part of one's Portuguese culinary library. It certainly will be part of mine." -Ana Patuleia Ortins, author of Portuguese Homestyle Cooking and Authentic Portuguese Cooking
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Full-color photography throughout
Maße
Höhe: 246 mm
Breite: 235 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-57284-256-4 (9781572842564)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Gabriella Opaz is an award-winning speaker, writer, and consultant on storytelling and communication. Co-founder and co-owner of Catavino, which offers custom food, wine, and cultural tours of Portugal and Spain, she contributes to Wine & Spirits Magazine. Gabriella co-founded the Born Digital Wine Awards (BDWA), which celebrate responsible, diverse wine journalism around the globe, and was a TEDx Porto speaker in 2017. Born in Chicago, Gabriella now lives in Porto, Portugal.
Sonia Andresson Nolasco is a journalist, editor, and publicist who primarily works with food, wine, travel, and art organizations to promote Portugal. She resigned as a public relations director in Manhattan to join Catavino in Porto, immersing herself in Bolha?o Market intermittently for two years to build the relationships that inspired the intimate portraits in the book. Born in Lisbon, Portugal, and raised in the Ironbound-Newark, a Portuguese enclave in New Jersey, Sonia now lives in West Chester, Pennsylvania.
Ryan Opaz is a photographer and knight of the Port Wine Brotherhood who has worked as a chef, butcher, art teacher, public speaker, and wine writer. As CEO of Catavino, which he cofounded with his wife, Gabriella, he has spent the last 12 years guiding people throughout Portugal, kindling their love for a country and people he cherishes.
Autor*in
Fotograf*in
Vorwort
Foreword by Jose Avillez
Preface
Introduction
Chapter 1: Bread
Chapter 2: Fruits & Vegetables
Chapter 3: Fish & Seafood
Chapter 4: Poultry
Chapter 5: Meat
Chapter 6: Cured Meat
Chapter 7: Pasteries and Coffee
Conclusion
Afterword by Rui Paula
Acknowledgments
Resources
Index
Recipes:
Arroz de Pato a Antiga (Old-Fashioned Duck Rice)
Arroz de Tamboril (Monkfish Rice)
Cabrito Assado no Forno (Roasted Suckling Goat)
Caldo de Nabos (Turnip Soup)
Figados de Aves Salteados em Uvas e Porto (Sauteed Poultry Livers with Grapes and Port)
Peras Vale do Douro (Pears Douro Valley Style)
Sapateira Recheada (Stuffed Stone Crab)
Vitela Barrosa? Assada no Forno (Roasted Barrosa? Veal)
