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.

Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs. The first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass. Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson

Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times and includes traditional recipes to suit all tastes and occasions, from simple and wholesome peasant fare to elaborate celebratory meals. Specialities include sea-food dishes, stews and honey and almond sweets. Dishes suitable for vegetarians are also included.

Carol Robertson shares her fascination with the country and its cuisine in lively journal entries and delightful drawings, while David Robertson's evocative photographs provide a look at the wonders of the Portuguese landscape and culture. The result is a personal travel book for lovers of good food. Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. The simple-to-prepare dishes rely on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and the silken magic of virgin olive oil. Treat yourself to a true taste of Portugal.

Portugal Cuisine is dominated by Mediterranean food; therefore, this cuisine is really famous among food lovers. You can enjoy hearty stews and soups with abundant use of leafy greens and legumes. Enjoy unusual combinations of shellfish and meat, garlic and wine to marinate braises and seafood preparation. The egg-sweet desserts, the luscious puddings and sweet bread are some special Portuguese Dishes. This book is designed with special Portuguese Recipes so that you can enjoy these delicious food items. Enjoy true flavors and taste of Portuguese food items. You can enjoy mushroom-stuffed meat, salted potato, sautéed kale, onion and nuts. This book has delicious Portuguese recipes with complete instructions and cooking time. This book offers: * Chapter 01: Portuguese Meat and Poultry * Chapter 02: Seafood Recipes from Portugal * Chapter 03: Portuguese Soups and Stews * Chapter 04: Appetizers and Snacks * Chapter 05: Portuguese Sweets This Portuguese Cookbook is designed with authentic recipes to enjoy unique taste and flavors of this cuisine. Every recipe has detailed instructions for every reader.

An extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking, and restaurant terms. With notes for cooks and travelers on the language of Portuguese wine, food, and dining. Wine notes have been completely revised and updated. Color photographs of Portugal by the author.

I was born in Lisbon, Portugal on April 5, 1951. The tradition of Portuguese cooking is in my blood. Ever since I can remember, my favorite spot in the house has always been the kitchen. Growing up, my grandparents on my mothers side (along with several aunts and uncles) all had personal chefs who taught them their culinary expertise. In fact, one of my aunts Tia Madon, who was originally from Belgium, was very knowledgeable in the art of cooking and wrote a culinary book from which some of my recipes are based. As a little boy, I remember visiting my uncle Fernandos farm "Quinta da Amieira" in the Ribatejo province of Portugal. I would wake up early in the morning to the sound of horseshoes clicking on cobblestone roads. I would get up to find the cook churning butter, using cream from the cows that were milked that morning. Rustic bread was baked in an outdoor clay oven, and we would spread the fresh butter on warm slices of bread for breakfast. Really, is there anything better than this? I can still remember the smell and taste of it like it was yesterday. One particular day on the farm, I was running around playing in the kitchen (where else?), when I accidentally grabbed a red-hot iron rod from between the fire logs in the wood oven. That same iron rod, which burned my hands, would later be used to caramelize the sugar atop the crme brles we enjoyed for dessert.