Synopses & Reviews
Travelers who like to get to the heart of a culture through its cuisine, yet never find enough material about food in general guidebooks, can get a quick handle on eating abroad with the unique and innovative Eat Smart destination cuisine guides, which contain a treasury of culinary surprises and language tips for navigating menu and market. Less adventuresome eaters will be more at ease in experimenting with new foods and food preparations since these invaluable guidebooks take the guesswork out of exotic, unfamiliar foods.
The premiere guide in this authoritative series—Eat Smart in Brazil: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure—is a paean to Brazilian cuisine. It contains a rich historical perspective on the origins and varieties of Brazilian food and extensive background on the delectable regional dishes. Portuguese phrases are included to make ones culinary adventure even more successful.
At the core of the book are two extensive glossaries in Portuguese with English translations. The “Menu Guide” demystifies food selection, allowing visitors to order with confidence in restaurants; the “Foods & Flavors Guide” is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc., to make shopping in the colorful outdoor markets easy and fun.
Authors Joan and David Peterson—inveterate travelers, cooks, seekers of unusual herbs and spices, and new ways to prepare familiar ingredients—have added a delicious bonus by providing a chapter of recipes for travelers to preview the tastes before departure, thus broadening the guides appeal to cookbook lovers as well. If you are traveling or moving to Brazil, take this book with you!
Review
“[Eat Smart in Brazil] adds ¡Ole! to the kitchen. The history of Brazilian cuisine, descriptions of regional foods, a detailed menu dictionary, a glossary of ingredients, a phrase book, a guide to markets and a handful of recipes are packed into this paperback, which should be useful for the traveler, actual or armchair.”—Florence Fabricant, The New York Times
Review
“Don't even think of going to Brazil without this book. You'll recoup your investment in it within the first day.”—Kate Moore, Travel Books Review
Review
“To make the most of your Brazilian culinary adventure, pick up a copy of Eat Smart in Brazil. This one-of-a-kind introduction to Brazilian cuisine demystifies food selection. Even timid diners can feel confident ordering exotic, unfamiliar foods. Read it before your trip and carry it when you dine out.”—Ruth Houston, Gold Coast Gazette
Review
“The Petersons have cooked up a tantalizing volume of attractive photos, true-to-life sketches, tasty recipes, and encyclopedic information on regional produce and cuisine of Brazil. Formulated with scientific precision, yet in eminently readable style, this book appeals to a broad public of travelers, connoisseurs of the exotic, and seekers of useful information on the multi-ethnic giant of South America.”—Mary Lou Daniel, Prof. of Portuguese, University of Wisconsin
Review
andldquo;
Eat Smart in Germany provides a most enjoyable and gratifying way for travelers to savor the flavors of Germany to better understand her culture, traditions, and heritage.andrdquo;andmdash;
77 SquareReview
andldquo;Her book made me hungry and ready to go to Germany.andrdquo;andmdash;Doug Moe,
Wisconsin State JournalSynopsis
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
and#160;and#160; and#160;Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudelandmdash;but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Description
Includes bibliographical references (p. 133-135) and index.
About the Author
Joan and David Peterson are experienced, world-wide travelers. They have led tours to the Pacific Rim, the Caribbean, Europe, and Australia. They also have explored extensively on their own, concentrating on the cuisines of the countries they visit. Because general guidebooks—despite their hefty size—provide too little information about food for their taste, the Petersons tackled the subject themselves, providing in-depth information for others with a similar travel focus.
Distributed for Ginkgo Press
Table of Contents
PrefaceAcknowledgments
and#160;The Cuisine of Germany
and#160;Regional German Food
and#160;Tastes of Germany
and#160;Shopping in Germany's Food Markets
and#160;Resources
and#160;Helpful Phrases
and#160;Menu Guide
and#160;Foods and Flavors
and#160;Bibliography
and#160;Index