Brazilian Food
SynopsisPlot
Along with three award-winning guest chefs, Castanho and Bianchi selected more than 100 recipes that adventurous cooks will want to try at home, even if they have never been to Brazil. Three guest chefs also contribute their favorites: Roberta Sudbrack, voted best chef in Rio five times, and whose self-named restaurant is one of the top 100 in the world, takes everyday Brazilian ingredients to sophisticated heights, such as smoked okra with shrimp. Rodrigo Oliveira, a young award-winning chef whose restaurant, Mocoto, is garnering much attention, uses traditional ingredients from the Backlands of Brazil to create standout dishes, such as Baiao-de-dois (rice, beans, cheese, Brazilian jerked beef, sausage and bacon). Felipe Rameh, named Chef of the Year by Brazilian magazine guide Veja BH, uses what he calls his state's "best products": palm hearts, cachaca (Minas sugarcane spirit), Brazilian 'doce de leite' (caramelized milk), and pork.
Story
About this book
Brazilian Food gathers more than 100 recipes chosen by Thiago Castanho and Luciana Bianchi, drawn from the varied food traditions of Brazil. The range runs from street food and seafood to sweet dishes and cocktails. The book is addressed to cooks working at home who may never have travelled to Brazil, and it presents these flavours as something that can be prepared far from the country itself.
Three guest chefs contribute their own favourites. Roberta Sudbrack, voted best chef in Rio five times, turns everyday Brazilian ingredients into refined plates such as smoked okra with shrimp. Rodrigo Oliveira, whose restaurant Mocoto has drawn wide attention, builds dishes from the traditional ingredients of the Backlands, including Baiao-de-dois, a mix of rice, beans, cheese, jerked beef, sausage and bacon. Felipe Rameh, named Chef of the Year by the guide Veja BH, favours the products of his own state.
Several ingredients keep their Portuguese names in the text. Cachaca is a spirit distilled from sugarcane and closely associated with Minas Gerais, doce de leite is milk cooked slowly with sugar until it caramelises, and jerked beef is meat salted and dried so it keeps without refrigeration. Palm hearts, pork, beans and rice appear repeatedly, tying particular dishes to the places that supply them.
