Food is at the heart of Rio de Janeiro's festivals, mixing native Indian. African and European influences. In Brazilian Cooking Carla Barboza Pinto selects the finest dishes from the 'melting pot', describing recipes passed down through generations as well as contemporary combinations. Newcomers to the cuisine can prepare authentic, tropical combinations with ingredients available at any supermarket. Ranging from quick snacks such as Bit-size Cheese Bread and Rice Cakes to Marinated Garlic Chicken and Couscous, there are hundreds of delicious new recipe ideas. Tangy sauces, juicy oysters and rich gratin go with baked corn, crunchy salads and filling pies, washed down with a Caipirinha Cocktail, Guarana Yogurt Drink or Spiced Mulled Cachaca. Brazil's incredible history is present in every dish from the Native Indian's use of molasses, malagueta peppers and banana leaves to the distinctive red palm oil used by the West Africans in the sixteenth century. Brazilian Cooking is full of fresh, flavour-rich treats which are as pleasing on the eye as they are on the palate. Nutritious and delicious, these dazzling dishes are perfect for any occasion.
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Höhe: 279 mm
Breite: 216 mm
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ISBN-13
978-1-84092-489-3 (9781840924893)
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Schweitzer Klassifikation
Carla Barboza Pinto, who has a background in media and advertising, was brought up in a food-loving family. Her mother inherited all the culinary aptitude of Carla's grandmother and her father runs a gourmet club called Babette's Friends. From these two masters of cuisine, Carla has formed her own style, but it is mainly from her parents and their recipes that this book was created.
