The Brazilian Kitchen / Cook Brazilian: 100 Classic and Contemporary Recipes for the Home Cook by Leticia Moreinos Schwartz

  • Caipirinha

    Caipirinha (page 14)

    from The Brazilian Kitchen / Cook Brazilian: 100 Classic and Contemporary Recipes for the Home Cook The Brazilian Kitchen / Cook Brazilian by Leticia Moreinos Schwartz

    • Categories: Cocktails / drinks (with alcohol); Brazilian
    • Ingredients: limes; cachaça
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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in The Boston Globe .

  • robm on August 06, 2018

    Although a relatively slim volume, it successfully packs in all the "top hits" of Brazilian cookery mixed with a number of updated and innovative dishes based on traditional Brazilian ingredients and techniques. You couldn't ask for a better basic collection of Brazilian recipes.

Notes about Recipes in this book

  • Portuguese style almond cake (Toucinho do céu)

    • robm on July 04, 2011

      A must for almond-lovers! At Rio's fantastically Belle-Epoque Confeitaria Colombo toucinho do ceu is served as individual tartlets (about 3 in. diameter), with the top dusted in powdered/icing sugar. If you grind your own almonds you can leave the almonds a bit coarse, not ground to a powder, for a nice texture. Either way, this is a sensational dessert!

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Reviews about this book

  • Boston Globe by T. Susan Chang

    Even though most Brazilians would probably say their food is too diverse to pigeonhole, "The Brazilian Kitchen" is a solid first step toward codifying the national cuisine.

    Full review
  • ISBN 10 1906868204
  • ISBN 13 9781906868208
  • Linked ISBNs
  • Published Feb 01 2010
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie Limited

Publishers Text

The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It's in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dendé oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. The Brazilian Kitchen represents Brazil's diverse regions alongside its famous international cities' offerings. This cookbook is the product of the author's passion for her country's cuisine - her aim is to bring Brazil's favorite foods into American kitchens.

Other cookbooks by this author