Brazilian Table

(Hardback)

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Description

Brazil - exotic, sensual, mysterious - mingles pleasure with high energy, and its cuisine is no different. The recipes of "The Brazilian Table" frequently blend the native ingredients of manioc, cachaca, pequi, hearts of palm, and Dende palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahia Way, Gilo Puff Pastry Tart, and Guava Paste Souffle. It is authored by master chef, Yara Castro Roberts - one of Brazil's most forthright advocates of its lifestyle and cuisine. This intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahias from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods.

Reviews

"I haven''t been to Brazil yet. But when I take the journey to Yara Castro Robert''s Brazilian Table, I feel I have. The regions, the ingredients, the history, the farmers, the simplicity, hospitality and elegance of her table all draw me there. Yara is a cook, a storyteller, an environmentalist. She feels the deep links of culture and agriculture in this vast and complicated country and reveals its history and traditions through the beautiful dishes she creates and presents. Her approach is beautiful and basic: Fresh, simple, local, delicious, welcoming."

Author Bio

Chef Yara Roberts is well known in the arena of international chefs. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the cole du Louvre. She taught at the Brazilian Academy of Cooking before moving to Paraty, Brazil, where she operates the Academy of Cooking and Other Pleasures with her photographer husband, Richard Barclay Roberts.