The Food of Portugal by Jean Anderson

  • Ferreira's olive-sautéed almonds (Amendôas à Ferreira)

    from The Food of Portugal The Food of Portugal by Jean Anderson

    • Categories: Canapés / hors d'oeuvre; Portuguese; Vegan; Vegetarian
    • Ingredients: almonds; olive oil; ground cayenne pepper
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Notes about this book

  • robm on July 31, 2011

    One of the best books in English on Portuguese cuisine. It's a small country, but one of the oldest in Europe, and has a surprisingly varied cuisine, with many regional differences and influences from its far-flung empire. A must-have for anyone interested in Portuguese cooking!

Notes about Recipes in this book

  • Baked hake Lisbon-style (Pescada assada à Lisboeta)

    • PinchOfSalt on February 07, 2015

      Quite tasty, healthy, quick and easy to prepare. Substituted pollack for the hake and a 14.5-ounce can of diced tomatoes for the fresh tomatoes. Baked in a covered skillet for 15 minutes. Certainly the sauce could be made in advance, in which case this would be the ultimate quick dinner - about 30 minutes start to finish (15 minutes for pre-heating the oven and assembling the fish and sauce, 15 minutes to bake). Next time I will up the amount of cloves a bit and perhaps salt a bit more aggressively.

  • Pork with clams Alentejo-style (Porco à Alentejana)

    • robm on December 05, 2010

      This seems like an odd combination (pork with clams) but it's absolutely delicious! Easy to make, although it's best to start the night before to marinate the pork. If you can get live small clams (manila clams are great) in your area, try it for something different!!!

  • Pot roast Terceira Island-style (Alcatra)

    • jenburkholder on December 05, 2022

      This was very tasty. I used a chuck roast, 3#, but everything else the same. I had worries about cooking 2 hours at 400 (seem high for a braise!), but no fear - the (whole bottle of) white wine cooked down nicely during that time leaving no overly alcoholic flavor remaining. I did add a bit more liquid for the remaining hour of braise. Defatted slightly before serving with mashed potatoes and roast carrots and parsnips. Would repeat!

  • Sautéed spring greens with olive oil and garlic (Grelos)

    • mcvl on May 22, 2011

      Thursday, 19 May 2011 One of those timeless, simple dishes that I cook over and over, never get tired of it.

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  • ISBN 10 0688134157
  • ISBN 13 9780688134150
  • Published Sep 01 1994
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Beard Award! Jean Anderson's landmark contribution on this original, little-known and fabulous cuisine.
  • 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.

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