Hardcover; Published 3/30/2010; 176 Pages; ISBN 9781906868208
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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 dend? 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.
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