Packed with colourful photography as well as over 80 recipes, this book offers a slice of modern Brasilian life with stories about the origins of each recipe and anecdotes ranging from how to dance the samba to how to mix the perfect, authentic Caipirinha.
With its launch timed to coincide with the World Cup, The Cabana Cookbook - Brasilian Barbecue and Beyond presents a brand new flavour of Brasil. Zingy, vibrant and full of life, there's so much more to Brasilian food than grilled meat and stews.
The Cabana Cookbook - Brasilian Barbecue and Beyond includes delicious, fruit-packed breakfasts like the Acai Berry Bowl; tasty street food like the fluffy Cheese Breads (pao de queijo) or Sweet Potato Crab Cakes; colourful side dishes like the Avocado & Palm Heart Salad; simple-but-tasty barbecue dishes with spicy marinades like Cabana's signature Malagueta Chicken; decadent desserts like Doce de Leite Caramel; and refreshing fruit-based drinks and cocktails like the Limonada Suissa - not forgetting, of course, the Classic Caipirinha.
Sprache
Verlagsort
Illustrationen
over 100 colour photographs
Maße
Höhe: 255 mm
Breite: 195 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-1-84949-374-1 (9781849493741)
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
Cabana was founded when restaurateur Jamie Barber, creator of Hush, Villandry and Sake No Hana, contacted his old friend, restaurateur David Ponte, who was born in Rio. Their shared passion for Brasilian food and informal eating led them to open three branches of Cabana in London, with more in the pipeline. Jamie's sister Lizzy Barber came on board to take care of the words and whip them into shape.
