The Food and Cooking of Brazil: Traditions, Ingredients, Tastes, Techniques, 65 Classic Recipes by Fernando Farah

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Notes about this book

  • robm on January 08, 2015

    A slim, well-illustrated cookbook that's an excellent introduction to the food of Brazil. It includes just about all of the best-known dishes in traditional Brazilian cooking in recipes that yield authentic results. An excellent book if you are new to Brazilian cooking, or if you are looking for a gift to introduce a friend to the varied and delicious food of Brazil.

  • Rinshin on June 18, 2014

    To celebrate the world soccer in Brazil, Green Broth/Caldo Verde was made. The green part the recipe specifies is collard green, but I have abundance of mizuna and komatsuna (Japanese mild mustard) greens in my garden now so I used them instead. Cooking time was right, but after tasting the final product before plating, I wanted to up the taste. By adding Japanese vegetable buillon the umami kicked in and this soup was wonderful. This soup uses water but I would sub other stocks instead to bring more flavor since all of the flavor of the pureed soup is coming from onion, garlic, potatoes and small amount of chorizo.

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  • ISBN 10 1903141931
  • ISBN 13 9781903141939
  • Published Aug 01 2011
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Aquamarine

Publishers Text

Learn how to create Brazilian classics and conjour up delectable desserts. Includes more than 400 stunning photographs, with complete nutritional information given for every recipe.

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