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.

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.

"The History of the Revolutions of Portugal" by Abbé de Vertot, Pierre Marie Louis de Boisgelin de Kerdu. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

Journey through the rich tapestry of Portugal's history with H. Morse Stephens' "The Story of the Nations: Portugal." This comprehensive account chronicles the nation's rise and fall, its triumphs and tribulations, and its lasting impact on the world stage. Stephens' meticulous research and engaging narrative style bring to life the events, figures, and cultural shifts that have shaped Portugal, offering readers a deep understanding of its storied past.

"From the creators of Tia Maria's Portuguese food blog."

An historical guide to Portugal which both describes and accounts for what the visitor might see and experience in this often-spellbinding country. Portugal, the 'ancient ally', is a country easily accessible, with an enviable climate, welcoming inhabitants and famous beaches. English and Spanish apart, Portuguese is more widely spoken than any other European tongue. This historical guide draws on personal experiences ranging from a residence of three years to regular visits since 1936. It combines introductory chapters on eight centuries of nationhood, and sections on the Roman and Islamic past, architecture, painting, music and birds, with visits to the great cities of Lisbon and Oporto, and to the country's varied regions. The author's aim is not merely to describe; rather to account for the emergence of what the visitor may expect to see. He avoids jargon, preferring clarity and moderation - although permitting himself an occasional expression of saudade (the nostalgia for Portugal which haunts all who have loved this land). Harold Livermorestudied in Portugal in 1937 and taught there, in Cambridge and in Canada. He was educational director of the Luso-Brazilian Council in London and is a member of the Lisbon Academy of Sciences and of the Portuguese Academy of History. His first 'History of Portugal' was awarded the CamSes Prize and was followed by a 'New History' and a 'Shorter History'. He has also published a history of Spain and an account of the medieval origins of both countries. A selection of his articles, 'Essays on History and Literature', appeared in 2000.