Book Description
- An extensive bilingual glossary explains, defines, and describes
- Portuguese food, wine, cooking, and restaurant terms.
- With notes for cooks and travelers on the language
- of Portuguese wine, food, and dining.
- Wine notes have been completely revised and updated.
- Color photographs of Portugal by the author.
Customer Reviews:
Food of Portugal.......2006-03-08
This is a wonderful cookbook. In fact, this is my second copy. My husband and I have purchased a second home and I needed another copy of one of our favorite cookbooks. We have travelled to Portugal on several occasions and the recipes bring back fond memories of the excellent food we had in Portugal. The ingredients are easy to obtain. We often use the recipes when entertaining because our friends have never sampled Portuguese food.
Recommended Addition to English Literature on World Foods.......2004-07-09
Jean Anderson is a member of `old school' cookbook authors and culinary educators such as Barbara Kafka, Marion Cunningham, Sheila Lukins, and Sara Moulton who edit major cookbooks such as the `American Century Cookbook' and the `Fanny Farmer Cookbook' and who edit major newspaper columns, all addressed to the average American family member who needs to cook and who doesn't have a lot of time to go out of their way to find culinary advice.
On what seems to be the strength of an exceptionally strong personal love for Portugal and its food, Ms. Anderson has also joined the ranks of interpreters of important national cuisines such as Diane Kochilas (Greece), Penelope Casas (Spain), Lydia Bastianich (Italy) and Nancy Harmon Jenkins (Mediterranean). While Ms. Anderson has written about both Portuguese and German cooking, the interest in the latter seems to be simply another job, while the interest in the former is based on a lifetime of affection for this cuisine.
Each of the four other interpreters of selected regional cuisines take a somewhat different approach to interpreting their subject. For example, Ms. Kochilas deals with Greece by region, as there are major variations in cuisine from Macedonia to the Dodecanese Islands. Ms. Jenkins and other writers dissect Italy and the Mediterranean by major food resource such as salt, olives, grapes, and wheat. Ms. Anderson's approach is most similar to that of Lydia Bastianich, with the difference that Ms. Anderson has no stories of a childhood growing up in Portugal. Both Ms. Bastianich and Ms. Anderson focus on the characteristic recipe methods of their subject.
Portugal should probably be considered an honorary Mediterranean country. It has no coastline on the Mediterranean, however, it's all of its principle foods were identified by Nancy Harmon Jenkins in `The Essential Mediterranean'. These are olives, grapes, pork, salt, seafood, milk, and beans. Only wheat appears to be missing from the major staples, as Portugal seems to not have the land for wheat fields like Apulia or Egypt. The very first thing Ms. Anderson points out is that Portuguese cuisine is not the same as Spanish cuisine. The differences can easily be traced to the differences in exploration and colonization in the fifteenth and sixteenth centuries. While Spain was playing catch-up with the daring westerly trip of Columbus, Portugal was well on its way to establishing trade with India, China, and the'Spice Islands' by way of the route around the bottom of Africa. Ms. Anderson cements the notion of these differences by opening with a truly daunting dictionary of Portuguese culinary terms. The highlights of this catalogue are `Acordas' and `Migas' (Dry soups and stews); `Bacalhau' (Dried Salt Cod); cheeses (lots of these), coffees (note that former Portuguese colonies, Brazil, Angola, and Timor are all important coffee producers); egg sweets; fish and shellfish; herbs, spices, and flavorings (almonds, paprika, and pimento are distinctly important); olive oils; sausages and hams (with analogues to many of the famous Spanish and Italian Charcuterie); and beer.
Possibly the two most distinctive Portuguese culinary products are the fortified wines, Port and Madeira. Portugal has many other important wines, but these two have been made and have been popular for thousands of years. The production of Port can be traced back to Roman times, and it is a great favorite with the English and a major competitor for aperitif use to Spain's sherries. While Port and Madeira are famous Portuguese exports, there are many important Portuguese products such as its cheeses that you simply cannot get outside of the country. The author slyly suggests this is a very good thing, intimating that a trip to Portugal will bring much culinary novelty to your life.
The recipe chapters are organized in a very conventional manner, giving us Appetizers and Condiments; Soups; Meats; Poultry; Fish and Shellfish; Vegetables, Rice and Salads; Breads; and Sweets. There is a recipe for Portuguese empanadas, but the author gives no hint of an important `tapas' culture. Most appetizers are variations on familiar themes seen in Provence and Italy. Portugal seems to take the thick Tuscan style of soup to a new level with their `dry' soups. A soup, `caldo verde' is also the national dish of Portugal, as we have seen Emeril Lagasse make on several occasions. One thing that stands out with Portuguese soup recipes is that very few seem to use prepared stocks. Rather, many of the soups seem to rely on including starchy potatoes to lend body to the soup. Wine is used as much or more frequently as a flavoring than are stocks. It seems like wine is in practically every soup recipe.
Many other recipes seem to have distinctive twists, such as the roasted turkey recipe that calls for no basting, but rubbing the skin with salt and roasting at a constant temperature.
All the bread recipes use the very familiar active dry yeast for leavening, so if you are the least adept at blooming those little foil packets of yeast, there should be no challenges here at all. Several bread recipes include eggs and scalded milk, products common in rustic Greek breads as well.
In place of Italy's sabayon and France's custards, Portugal revels in variations on sweet soft eggs or `ovos moles'. The author describes Portuguese egg pastries as `achingly sweet'. I suspect you may want to try one or two of these as a substitute for your crème brulee, but don't make too much if you are watching your waistline.
National and regional cookbooks can be done badly, especially when for locales such as Rumania and the Philippines, there is no competition. Ms. Anderson has done us foodies a great service with this book. It is not as deep as Paula Wolfert's Morocco or as analytical as Erica De Mane's southern Italy, but it is very good. The fact that there are no sources given at the back of the book says a lot for what you may need to do to taste some of this food.
My favorite portuguese cookbook.......2003-08-06
The equivalent of the "Joy of Cooking" in Portugal is the book known as "Tesouro das Cozinheiras." But if you can't read Portuguese fluently, and/or don't know how to cook with european measurements, this wonderful book by Jean Anderson is your answer.
According to the author, she went to Portugal and hobnobbed with the best Portuguese cooks, and brought back their recipes (in some cases making some minor changes) ready to be used by everyone.
I've personally used several of the recipes, and they are authentic, yummy, and easy to follow. I highly recommend this book!
a genuine tribute to Portugal.......2000-09-04
My Luso-Americano husband bought me this cookbook when I expressed my desire to try to learn to cook Portuguese food for him like his mother and grandmother did. I pulled off a few good meals and loved reading about the country and the Portuguese way of life. A few years later we moved to Portugal to work there, and I found out for myself just how delicious virtually every dish really is! Jean Anderson's book became even more helpful to me, as I was able to translate the ingredients I was buying, understand the reason for combining certain flavors, and taste the original inspirations for Jean's choices. Portugal is one of the most beautiful countries in the world and its people (and cuisine) are friendly and accessible -- I wish everyone who wants to experience a truly unique culture would visit. It is NOT Spain or a poor imitation of Spain, and does not deserve to be lumped into all of those travelogues as if it were. We lived there for 4 1/2 years and I can tell you that Jean Anderson's recipes will give you as close a taste to being there as is possible! (Jean, if you're out there I'd love to compare notes some day -- please write to me!)
a genuine tribute to Portugal.......2000-09-04
My Luso-Americano husband bought me this cookbook when I expressed my desire to try to learn to cook Portuguese food for him like his mother and grandmother did. I pulled off a few good meals and loved reading about the country and the Portuguese way of life. A few years later we moved to Portugal to work there, and I found out for myself just how delicious virtually every dish really is! Jean Anderson's book became even more helpful to me, as I was able to translate the ingredients I was buying, understand the reason for combining certain flavors, and taste the original inspirations for Jean's choices. Portugal is one of the most beautiful countries in the world and its people (and cuisine) are friendly and accessible -- I wish everyone who wants to experience a truly unique culture would visit. It is NOT Spain or a poor imitation of Spain, and does not deserve to be lumped into all of those travelogues as if it were. We lived there for 4 1/2 years and I can tell you that Jean Anderson's recipes will give you as close a taste to being there as is possible! (Jean, if you're out there I'd love to compare notes some day -- please write to me!)
Customer Reviews:
A very inviting guide to not just the cuisine of Portugal, but its culture........2007-02-03
The author gathered Portuguese recipes from family and friends for her Flavors of Portugal, so the book holds many surprises you won't discover in competing Portuguese cookbooks. Color photos pack a survey that also includes both cultural notes and insights on recipe origins and oddities. Dishes such as Traditional Oven-Roasted Sardines and Shrimp Rissoles make the most of seafood, so access to a good fresh seafood market is essential. Readers with such access will find this a very inviting guide to not just the cuisine of Portugal, but its culture.
Book Description
Put simply, if you love food, you'll love Portugal. In your hands is the definitive guide to eating in Portugal, revealing dried salt cod, luscious Serra cheese, spicy sausages, the best coffee in the world, egg yolk sweets and Portugal's local firewater, aguardente. There's a rich history to soak up, along with girth-stretching food and a warmth of hospitality that's unique to the Portuguese. So whet your appetite for knowledge and get ready to expand body and mind!
- the essential guide to the culture of food and drink in Portugal
- a guide to the mind-boggling variety of wine regions and types, including Madeira and port
- an exploration of the regional influences of Portuguese cuisine
- the definitive culinary dictionary, quick reference glossary and useful phrases for every food and drink occasion
- tantalizing photography and recipes
Customer Reviews:
THOROUGH AND CONCISELY ACCURATE.......2002-08-26
For such a small country, Portugal has a wonderfully varied and diverse cuisine. Until now, the only other book that gave it any justice was Jean Anderson's "The Food of Portugal." This book is right-on with regional specialties like the "queijada" of Sintra, and many other delights.
This whole series is good, and I hope it will continue to be, but this one is outstanding. I will use it on my next trip to Portugal, where I have been twice already. The food is one of the things that delights me most about the country.
THOROUGH AND CONCISELY ACCURATE.......2002-08-26
For such a small country, Portugal has a wonderfully varied and diverse cuisine. Until now, the only other book that gave it any justice was Jean Anderson's "The Food of Portugal." This book is right-on with regional specialties like the "queijada" of Sintra, and many other delights.
This whole series is good, and I hope it will continue to be, but this one is outstanding. I will use it on my next trip to Portugal, where I have been twice already. The food is one of the things that delights me most about the country.
THOROUGH AND CONCISELY ACCURATE.......2002-08-26
For such a small country, Portugal has a wonderfully varied and diverse cuisine. Until now, the only other book that gave it any justice was Jean Anderson's "The Food of Portugal." This book is right-on with regional specialties like the "queijada" of Sintra, and many other delights.
This whole series is good, and I hope it will continue to be, but this one is outstanding. I will use it on my next trip to Portugal, where I have been twice already. The food is one of the things that delights me most about the country.
Book Description
In the land of Cervantes, Cádiz and castanets, food binds and defines Spanish culture. This guide explores Spain's culinary soul, whether it lurks in a 24-hour tapas bar, in the crowds of La Boqueria Market or even in your own kitchen. Spanish cuisine goes way beyond recipes and you'll discover that history, simplicity and conviviality are just some of the vital ingredients in the real taste of Spain.
- the essential guide to the culture of eating & drinking in Spain
- hunting down the finest Spanish wines
- out on the town in Madrid
- Basque, Catalan, Andalucian and other regional specialties
- the definitive culinary dictionary, a quick-reference glossary and useful phrases for every food & drink occasion
- tantalising photography & recipes
Customer Reviews:
More books on food!.......2000-12-19
We travel quite a bit and spend a lot of time beforehand getting information about the food where we're headed. Before taking off for Turkey some 3 years ago we bought "Eat Smart in Turkey," (there are several countries covered in that series), which was just what we were looking for. We used LP guides a lot, so welcome the debut of their food guides. Bought the one on Spain for an upcoming repeat trip and expect this guide to be helpful. No McD's for us!
Lonely Planet World Food: Spain.......2000-04-10
As frequent world travelers, there are certain "rituals" we perform prior to departure. Chief among these familiarizing ourselves with the local cuisine, and preparing dishes we expect to be eating. This little volume does the best job I have ever seen in explaining local food and drink, food preparation tools and techniques, and regional variations on all of these. Some recipes are included: the paella is the easiest I have ever prepared, and equally flavorful. The book is beautifully illustrated and whets one's appetite for travel to Spain as well as eating there. Descriptions of restaurant types are excellent: do YOU know what to expect at a horno asador, versus a terraza? And just what sort of drink WOULD you find at a sidreria? The one downside of the book is the lack of specific recommendations of restaurants, tavernas, etc. This is somewhat countered by a very precise guide to recommended stalls to visit in the Barcelona market. However, other guide books would have to steer you to eating establishments. The section on "Fit and Healthy" eating should be read by any traveler to a foreign country. Kudos to Lonely Planet. We look forward with great enthusiasm to their editions related to other cuisines.
Lonely Planet World Food: Spain.......2000-03-30
As frequent world travelers, we have certain "rituals" we perform prior to departure. Chief among these is "studying" food - reading and preparing dishes from appropriate cookbooks. We're going to Barcelona and Costa Brava in May, and have prepared numerous Paella dishes. The recipe in this book is much easier to prepare than most and equally excellent in flavor. We had read in Saveur Magazine a bit about Sidrerias. (Cider Houses, but not as in the bestselling book.) The Lonely Planet guide gave much more information. The one downside to this book is the lack recommendations of good restaurants, bars, etc. Perhaps their travel guide does this, but it would have been much better to incorporate this into the volume under discussion. The book is extremely well organized, and it's easy to access information on virtually any food-related subject. This would be a great addition to the library of anyone interested in Spanish cuisine. The section on "Fit & Healthy" does a much better than usual job of explaining potential risk factors for American tourists, and how to deal with them. This will be one of three books we bring with us to Spain. I look forward to acquiring any other titles published in this series. Kudos to Lonely Planet.
Book Description
In 175 recipes, organized region by region, Elisabeth Luard travels from the Basque country to the southernmost tip of the Algarve coast, revealing the unique flavors of both territories.
Customer Reviews:
Very Attractive book for Collectors. Not necessarily for foodies.......2005-07-02
`the food of spain & portugal' by Elisabeth Luard is subtitled `a regional celebration' which is actually more appropriate than calling it a `cookbook' or a `book of recipes'. This does not mean it contains no recipes. It contains quite a few, which are generally very good, but the primary objective of the book is to decorate a tabletop with a survey of the foods of the various regions of the Iberian Peninsula.
For American culinary book buyers, one may be hard pressed to justify the purchase of this book as we already have two major and four minor excellent books on the food and wine of Spain from Penelope Casas. One of these, `Delicioso!' covers Spanish dishes by region, and her first book, `The Food and Wines of Spain' covers the Spanish wine scene about as well as you can possibly want. Ms. Luard spends no time on wines except an occasional mention, especially of port and sherry.
For Portugal, there is the award winning volume, `The Food of Portugal' from leading cookbook author, Jean Anderson. Ms. Anderson makes the point in her book that there are major differences between the culinary practices of Portugal and Spain. So why do a book covering the two culinary traditions simply because they happen to be neighbors on the same peninsula. This is like doing a small book on the cuisines of (Jewish) Israel and (Christian) Lebanon because they are neighbors on the Levant, disregarding the fact that their cuisines are by necessity different due to religious background.
There are several things which are good about this book, contributing to its winning a `Best Foreign Cookery Book -UK' award from Gourmand World. The first is that in spite of its oversized pages and excellent photography and illustrations, the book lists at $29.95. This book follows my experience that the Europeans are so much better at doing pictures in books than we are on this side of the pond. The photography is gorgeous; the selected scenes are largely decorative, but quite appropriate and generally interesting in their own right. The selection of paintings and drawings is outstanding. And, every illustration has a meaningful caption. Even the double page pictures introducing a new chapter have on overleafed caption.
Spain and Portugal are treated in two different sections, and each country's recipes are presented by region. The number of recipes for Spain falls far short of the count in Ms. Casas' regional cuisines book. Ms. Casas, for example gives 43 recipes for Madrid and La Mancha while Ms. Luard gives only 22. The difference is more dramatic for the recipes from the Canary Islands where Ms. Casas gives us 20 to Ms. Luard's 5. Ms. Luard makes up for this a bit by slicing Spain into a few more regions (12) than Ms. Casas' nine (9). Ms. Luard gives us Andalusia; The Levante; The Balearics; Catalonia; The Basque Country; Galicia, Asturias, & Cantabria; Nararra & La Rioja; Aragon; Castile & Leon; La Mancha & Madrid; Extremadura; and The Canary Islands. In Portugal, Ms. Luard divides things up into Oporto & the Douro; Entre Douro e Minho; Tras-os-Montes & Alto Douro; Ribatejo; The Mountain Beiras & Beira Litoral; Estremadura & Lisbon; Alentejo; Algarve; Madeira & the Azores.
I give extra credit for the author's covering all the major Atlantic and Mediterranean islands belonging to Spain and Portugal, although I give Ms. Casas even more credit for distinguishing what it is about the cuisine of the Canary Islands which sets it off from the rest of Spain.
On recipe selection, I believe Ms. Luard has included all the important ones from both countries. She has even taken the trouble to give a recipe for a naturally yeasted sourdough bread recipe from Castile. On the other hand, there is no attempt to give a comprehensive coverage of any one kind of dish. Every major type of dish gets one exemplar and we are done.
When I read Ms. Luard's introduction, I dispaired when she said her measurements would not be exact. It turns out her instructions are about as complete as you will find in any decently written cookbook done by a non-specialist. All measurements are done by count, by cup, teaspoon, or tablespoon. There are cases, for wine, for example, where the `glass' gives the measurement. I take this to mean the amount is at the discretion of the cook.
For people who may be making a trip to both Spain and Portugal in the near future, this is a very useful book. It is also very nice for people who like to collect attractive cookbooks. It is clearly inferior to the collected works of Ms. Casas and Ms. Anderson in getting a really good picture of Iberian cuisines. The biggest missed opportunity in a book on this subject would was a good description of exactly what the difference is between Spanish and Portuguese cuisines. The only hint I could gather is the difference in former colonies, with Portugal being heavily influenced by Brazil and the spice trade with the east and it's former enclaves in India and Indonesia.
This is an attractive book with sound culinary content, but it does less than less pretty books on the same subjects. And, the author does not take advantage of her dealing with the two different cuisines in a single book.
Product Description
Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. This book is part recipe collection, part history, and part travelogue. There are more than 130 authentic recipes, all beautifully photographed.
Average customer rating:
- So much better than others
- This book was just great.
- Makes dining in 19 Spanish speaking destinations easy.
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Eating & Drinking in Spanish: Reading Menus in Spanish-Speaking Countries (The What Kind of Food Am I? Series)
Andy Herbach , and
Michael Dillon
Manufacturer: Capra Pr
ProductGroup: Book
Binding: Paperback
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Spanish
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
English (All)
| Dictionaries & Thesauruses
| Reference
| Subjects
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Spanish
| Foreign Language
| Dictionaries & Thesauruses
| Reference
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General
| Europe
| Travel
| Subjects
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| Spain
| Europe
| Travel
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Guidebooks
| Reference & Tips
| Travel
| Subjects
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General
| Travel
| Subjects
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ASIN: 0884964116 |
Customer Reviews:
So much better than others.......1999-02-04
This menu reader is so easy to use. Unlike other menu readers which are divided into categories (fish, soup, salad), this one is an easy-to-use, alphabetically organized menu reader.The drawings in the margin are very clever and funny.
This book was just great........1998-09-11
I liked this book a lot- you know, I can't really speak Spanish, but I went to Mexico and I wanted to eat, and, you know, this book did the trick. I recommend it to anybody who wants to understand Spanish menus.
Makes dining in 19 Spanish speaking destinations easy........1998-07-11
"Artfully designed...the perfect holiday gift" Milwaukee Journal Sentinel. "Makes dining in 19 Spanish speaking destinations easy and enjoyable" Toronto Star. "A dietary dictionary to help you decipher ropa vieja as shredded beef, not old clothes" Caribbean Travel & Life. COMING IN SPRING 1999: EATING & DRINKING IN ITALY: Reading Menus in Italian.
Book Description
Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain.
Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses.
Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.
Average customer rating:
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The Food of Spain and Portugal
Elisabeth Luard
Manufacturer: Kyle Cathie
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
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Regional & International
| Cooking, Food & Wine
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| African
| Asian
| Canadian
| Caribbean & West Indian
| European
| General
| International
| Latin American
| Mexican
| Middle Eastern
| Native American
| U.S. Regional
ASIN: 1856264998 |
Average customer rating:
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The Gourmet's Companion Spanish Menu Guide and Translator (The Gourmet's companion)
Bernard Rivkin
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
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General
| Cooking, Food & Wine
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| Books
Spanish
| European
| Regional & International
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ASIN: 0471525170 |
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