Cook Brazilian: 100 Classic, Creative Dishes 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

  • 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 1856269159
  • ISBN 13 9781856269155
  • Published Feb 11 2010
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Like its soccer and samba, beautiful beaches and carnival, Brazilian cooking is an explosion of colour and flavour. Leticia Moreinos - spending her childhood in Rio's paradise neighbourhood Ipanema - grew up eating Caldinho de Feijao all day and drinking fresh coconut water on the beach, and was therefore homesick for this culture when she moved to New York to work in some of the world's top restaurant kitchens. Cooking for herself, she went back to the Brigadeiros and Baba de Moca of her childhood but found that her palate had changed. She began to reinterpret classic Brazilian dishes as a chef, making them a little lighter and less sweet for our health-conscious age and a lot easier to recreate at home. The result is this groundbreaking collection of easy-to-make, easy-to-love recipes. With simple techniques and well-explained directions, dishes like Salmon no Risotto de Caipirinha (Salmon over a Caipirinha Risotto) and Bolinho Quente de Doce de Leite com Sorbet de Coalhada (Molten Dulce de Leche Cake with a Sour Cream Sorbet) will simply become part of your everyday cooking repertoire and bring a welcome Copocabana-born breeze into every home kitchen.

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