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7 Local Warehouse Cooking and Food- Spanish and Portuguese
7 Remote Warehouse Cooking and Food- Spanish and Portuguese

The New Portuguese Table: Exciting Flavors from Europe's Western Coast

by

The New Portuguese Table: Exciting Flavors from Europe's Western Coast Cover

 

Synopses & Reviews

Publisher Comments:

Winner of the IACP 2010 Julia Child Award for First Book

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.

In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.

Review:

"This is the perfect cookbook for lovers of salt cod, and it just might be the perfect cookbook for those who dislike the mild, Atlantic fish. Leite, a three-time James Beard — award winner and proprietor of the Web site LeitesCulinaria.com, offers a wealth of recipes for the brackish dried fish, including a traditional version of pastis de bacalhau (salt cod fritters). But cod is but one of the amaazing dishes offered here. By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage. This fully illustrated book begins with an extensive glossary of Portuguese staples, plus a port primer and an introduction to Madeira, and ends with a chapter devoted to workhorse sundries such as fiery piri-piri paste and smoked paprika oil. Along the way home cooks are introduced to a delectable jumble of dishes that range from classic to contemporary. A comforting adaptation of the fabled stone soup is enlivened with spicy chourio sausage; simple-yet-elegant duck breasts are sauced with white port and black olives; and a dip made with anchovies, green olives, cilantro, and whole milk is surprisingly harmonious. The desserts are comparatively docile — molasses cookies, baked custard tarts — but the recipe variation for fatias douradas (Portuguese sweet bread French toast) is truly over-the-top." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwaterandshy;ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendesandrsquo;s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiandccedil;a, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugalandmdash;fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.

About the Author

DAVID LEITE, a Portuguese citizen, is a James Beard award-winning writer and the founder of the popular website www.leitesculinaria.com, a hub for recipes and food journalism.

Product Details

ISBN:
9780307394415
Author:
Leite, David
Publisher:
Clarkson Potter Publishers
Photographer:
Correia, Nuno
Author:
David Leite, Photography by Nuno Correia
Author:
Ko, Genevieve
Author:
ite, David
Author:
Mendes, George
Author:
Le
Author:
Yanes, Romulo
Subject:
Cookery, portuguese
Subject:
Regional & Ethnic - Portuguese
Subject:
Forensic Medicine
Subject:
Portuguese
Subject:
Cooking and Food-Spanish and Portuguese
Edition Description:
Trade Cloth
Publication Date:
20090831
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
75 4-COLOR PHOTOGRAPHS
Pages:
256
Dimensions:
11 x 8 in

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Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » Regional and Ethnic » Spanish and Portuguese
Religion » Comparative Religion » General
Science and Mathematics » Environmental Studies » General

The New Portuguese Table: Exciting Flavors from Europe's Western Coast New Hardcover
0 stars - 0 reviews
$32.50 In Stock
Product details 256 pages Clarkson N Potter Publishers - English 9780307394415 Reviews:
"Publishers Weekly Review" by , "This is the perfect cookbook for lovers of salt cod, and it just might be the perfect cookbook for those who dislike the mild, Atlantic fish. Leite, a three-time James Beard — award winner and proprietor of the Web site LeitesCulinaria.com, offers a wealth of recipes for the brackish dried fish, including a traditional version of pastis de bacalhau (salt cod fritters). But cod is but one of the amaazing dishes offered here. By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage. This fully illustrated book begins with an extensive glossary of Portuguese staples, plus a port primer and an introduction to Madeira, and ends with a chapter devoted to workhorse sundries such as fiery piri-piri paste and smoked paprika oil. Along the way home cooks are introduced to a delectable jumble of dishes that range from classic to contemporary. A comforting adaptation of the fabled stone soup is enlivened with spicy chourio sausage; simple-yet-elegant duck breasts are sauced with white port and black olives; and a dip made with anchovies, green olives, cilantro, and whole milk is surprisingly harmonious. The desserts are comparatively docile — molasses cookies, baked custard tarts — but the recipe variation for fatias douradas (Portuguese sweet bread French toast) is truly over-the-top." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwaterandshy;ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendesandrsquo;s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiandccedil;a, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugalandmdash;fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.
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