Book Description
EDITORIAL REVIEWS BOOKLIST Many oenophiles find themselves stumped when it comes to proper pronunciation of names of even familiar wines. How to Pronounce French, German, and Italian Wine Names offers a simple approach to this problem. Bellucci's carefully crafted pronunciations are easy to follow, and only the strictest linguists will quibble with her results. Her phonetic approaches to French's accents and uniquely pronounced consonants give good approximations of the originals, and she has helpful suggestions for dealing with German's umlauts. Although not noted in the book's title, there are tables of Spanish and Portuguese wine words as well. The comprehensive lists of chateaus, personal names, and grape varieties make this a very helpful addition to any reference collection of books on wine. Mark Knoblauch Copyright © American Library Association. All rights reserved
PUBLIHSERS WEEKLY "You need this book because: Ordering wine should be as easy as drinking it, not an intimidating experience."
WINE SPECTATOR.COM "A new book may help...Its goal is not to teach you the languages comprehensively, but simply to make you more confident the next time you order wine at a restaurant or ask a retailer for a certain bottle." -Dana Nigro
AMERICAN REFERENCE BOOKS ANNUAL "Perfect for a waiter or sommelier needing a refresher course on pronunciations of wines, for an executive throwing a dinner party, or for those interested in knowing everything there is to know about wine...This book will be ideal in the libraries of the wine connoisseur, restaurateur, or world traveler." -Shannon Hysell
DRINKS, THE MAGAZINE OF FINE WINE, SPIRITS, AND LIVING "You say Abruzzo, she says [ah-b(l)roots-so]. Anyone who's ever struggled with foreign wine names should find welcome relief in Diana Bellucci's helpful new guide How To Pronounce French, German, and Italian Wine Names. Bellucci uses her own system of phonetics to demonstrate proper pronunciations of wine types and producers in not only the languages mentioned in the title, but also in Spanish, and Portuguese."
ORANGE COUNTY HOME MAGAZINE "It's impossible to be a true wine connoisseur without the ability to pronounce international wine names correctly. With Diana Bellucci's How To Pronounce French, German, and Italian Wine Names, even the most linguistically challenged person will be able to sound like a world traveler."
ARIZONA FOOD & LIFESTYLES MAGAZINE "Here's a book for the well spoken wine enthusiast (and those who wish they were). …purchase How To Pronounce French, German, and Italian Wine Names by Diana Bellucci….an incredible compendium of wine titles that helps anyone pronounce even the most complicated vintage…The gift of enunciation is a most unique and delightful gift. Bravo!" -Candy Lesher
KNIGHT RIDDER NEWSPAPERS "Feeling incorrect? This book tells how to pronounce more than 15,000 wine names Spatlese [shpayt-lay-za], a style of riesling." -Fred Tasker
STAR-LEDGER "At last! A wine book that anyone who ever has occasion to talk about wine can immediately put to good use. …people concerned about the correct pronunciation of foreign wine terms will find this an indispensable guide. Just about every wine book that comes out these days promises a fresh approach to the subject, but most are monotonously alike… Every once in a while, I come across a wine book that has something new to say, or at least a new way of saying it." -T.J. Foderaro
HOUSTON CHRONICLE "Even if you know wine, do these names flow as effortlessly off your tongue as a vintage port into a decanter? Ycoden-Daute-Isora, Sforzato, Auxerrois and (gulp) Königsschaffhauser Steingrüble? Finally, a guide for the linguistically challenged (which includes me)." -Michael Lonsford
MINNEAPOLIS STAR-TRIBUNE "If imported wines leave you tongue-tied, then you'll look forward to Diana Bellucci's book How To Pronounce French, German and Italian Wine Names. Before long, you'll be saying Chianti and Château d'Auguilhe with the best of them." -Nicole Hvidsten
AKRON BEACON JOURNAL "For the restaurant weary: How to Pronounce French, German and Italian Wine Names by Diana Bellucci will put anyone who dreads ordering a glass of wine on the road to confidence. This book is a veritable Hooked on Phonics for wine." -Tricia Colianne
SWIRL WINE NEWS "Your last high school French class was just a few (ahem) years ago; you never even took Italian or German. And yet, you wish to impeccably pronounce a wine's name (like Trockenbeerenauslese, perhaps) when you're ordering a bottle for your Valentine's dinner. What to do? Get yourself a copy of Diana Bellucci's How To Pronounce French, German, and Italian Wine Names." -Arlene Wszalek
COLORADO WINE NEWS "This book is a lifesaver. Its simple pronunciation rules and multitude of examples mean you can say wine names with confidence even if you don't speak French, German, Italian, Spanish or Portuguese. Now you need not fear ordering or discussing any wine your heart or palate fancies." -Harold J. Baer, Jr.
ITALIAN WINE MERCHANTS NEWSLETTER "It's fairly easy to stumble on the names of Italian wines and regions, especially after a few glasses. Here's a guide that will help you untie your tongue as you explore the world of wines. You won't learn the language, but you will be able to ask for the wine by name."
Customer Reviews:
Makes me confident behind the podium.......2006-11-10
It helped me to pronounce the French wine names like a Frenchmen & Spanish wine like a Spaniard and so on. I am no longer worried about someone in the audience trying to correct my pronunciations. Further it has very comprehensive coverage, I found almost all names that I wanted to pronounce in this book." It real is great value
Presents a complete method of learning pronunciation.......2004-04-04
Diana Belucci's newest reference title isn't just a another dictionary of pronunciation as might be anticipated: rather, How To Pronounce French, German And Italian Wine Names creates and presents a complete method of learning pronunciation to provide keys to the phonetic pronunciation of over 15,000 wine terms, regions, and grape varieties in five different languages. How To Pronounce French, German And Italian Wine Names could've appeared in our 'Literary' or 'Languages' section but deserves mention here for its in-depth interest to wine buffs.
Book Description
Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and garlic marinated braises? The easy seafood preparations? Or, perhaps, the luscious, egg-sweet desserts, from light meringue puddings to rich, sweet breads?
Peppered with a lifetime of anecdotes from a passionate cook's years in a Portuguese culture, Portuguese Homestyle Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in Portuguese Homestyle Cooking are of dishes prepared as they were in Portugal-but with the measurements standardized and perfected and the commonly used ingredients and methods fully explained. Novices and experienced chefs alike will enjoy preparing these savory dishes.
Customer Reviews:
Great Book, replaces all of our missing recipes from childhood.......2007-04-23
All of my favorite portuguese dishes are represented in this book. Most portuguese women back in the day did not have recipes written down for common and uncommon dishes. They were simply passed down from mother to daughter through the generations. That is easily disrupted by modern life, especially in the U.S. We now have recipes that mirror the food I was brought up with.
My personal favorites are:
Alcatara
Masa Sovada - the BEST bread in the world
Caldo Verde - great soup!
Bacalao - a wonderfully different journey in fish that non-portuguese people would love and have tasted nothing like it.
Great for new portuguese cookers.......2006-12-14
I am portuguese through my mother but the past three generations of family have given up their language and traditions for an American life. This book has excellent traditional meals and a little bit of history as well. The recipes are easy for me to follow.
Portuguese Homestyle Cooking.......2006-02-19
Excellent cookbook which also includes wonderful pictures of both the foods and regions of Portugal. I would recommend this book to anyone who is intrested in the Portuguese culture and it's fantastic coverage of reciepes that have been served in Portuguese household for years.
Wonderful Introduction to Portuguese Cooking.......2003-03-07
Buy this book for the stewed chicken and rice recipe alone... this one was a huge favorite at our house. This book is a great introduction to a wonderful but little-known cuisine, and should provide you with hours of cooking fun. One small caveat: the wine chapter has next to nothing about Port, Portugal's most famous contribution to the world of wine. I'm not sure how the author missed this... she did a fine and thorough job on everything else. But overall a fine book and one which even Emeril's mother Hilda could enjoy :)
All of the classics well represented..........2002-06-05
This is the first Portuguese (non-regional) cookbook I've found that was actually written by a Portuguese person! While most people use Jean Anderson's book as a benchmark, I found that the anecdotes and stories surrounding the recipes really hit home for me, a fellow Portuguese-American. What's great about this book is that it includes mostly the essentials, without a lot of unimportant recipes you don't need. If you are just starting to explore the uniqueness of Portuguese cooking, this is a great first step. Especially if you do not live in California or New England where many of these foods can be ordered in Portuguese restaurants or purchased from Portuguese bakeries. It might also be helpful to understand that Portuguese food is mainly "peasant" food (explains all the salt cod), and should not be confused with other trendy Southern European cuisines such as Spanish, French and Italian. It can definitely be an acquired taste!
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.
Customer Reviews:
Now that's Portuguese cooking!.......2000-03-23
As a native of Portugal, I can honestly say that this is the most authentic Portuguese cookbook, written in English, that I have ever had the pleasure of using. All of the recipes I have done so far turn out just like my mother's! Now that's the best compliment I can give!
Book Description
Carol Robertson shares her fascination with the country and its cuisine in lively journal entries and delightful drawings, while David Robertson's evocative photographs provide a look at the wonders of the Portuguese landscape and culture. The result is a personal travel book for lovers of good food. Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. The simple-to-prepare dishes rely on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and the silken magic of virgin olive oil. Treat yourself to a true taste of Portugal.
Book Description
With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.
We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well.
The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that.
The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish.
With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.
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.
Book 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. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.
Customer Reviews:
Look elsewhere for better portuguese coverage.......2005-01-11
This book treats spanish and portuguese cuisine almost interchangeably when both really deserve more distinction from each other (the "iberian penninsula" is a rather broad umbrella for two countries that are quite different). I received this book for christmas and have since prepared several of the recipes for native-portuguese family members. The portugal inclusion feels like an after-thought on many occasions.
Overall points:
- every other page jumps to a different region in either Spain or Portugal and is labeled by that region. For people new to spanish/portuguese cooking this may not be very helpful. The recipes could be organized more clearly and logically.
- a book on portuguese cooking with no pasteis de nata? This is a PT staple up there with balinhos de bacalhau. Again, an afterthought.
- some of the portuguese history is off. The native PT family got a good laugh from reading it. I don't recall the things they said were wrong, but then again I'm not the editor for the book.
- on an up note, the piri piri sauce recipe to mimic the the one found at Bonjardein in Lisbon is actually pretty decent.
At the end of the day, look elsewhere for a book dedicated to portuguese cuisine if that's what you are interested in (I'm unable to recommend an alternative as I'm fortunate enough to get mine straight from family). This book seems to gloss over Portugal, but I'm not surprised as the author is from california.
Iberian Nostalgia.......2004-11-04
An absoutely lush publication containing scads of authentic recipes from Portugal and Spain. Photography and lithography are top notch.
Aside from the great recipes, the book covers much of the regional culture, practices and history of the Iberian Penninsula. Perhaps I am a bit biased since I and my family lived in Portugal and traveled in Spain. I often re-visit the book for nostalgia (saudades) and the wonderful recipes.
Jack Ingvardsen
Penn Valley, CA
Good for any cookbook library.......2004-01-27
Though some of the most interesting food in Western Europe comes from the Iberian peninsula, relatively little is known in the U.S. With a broad mixing of flavors from northern Africa, the Middle East, and Asia, this cuisine is far more diverse in its attitude, ingredients, and textures than its European counterparts. I've tried several of the recipes almost all with good success. The one fatally flawed recipe: seafood fideo, which allowed a miniscule 10 minutes cooking time for raw artichoke hearts. On these your heart really will choke.
Excelente!.......2003-05-16
This cookbook contains by far the most wonderful recipes (and beautiful photos to match!) of Iberian cooking. I've prepared many of the recipes (not just one like a fellow reviewer) and have found the dishes to be absolutely delectable. I received rave reviews from friends and family. If you love this cuisine, this book is a wonderful investment!
Nourishing Rice....more like Die from Sodium overdouse.......2001-10-26
I made the nourishing rice recipie on this book...I know, I know it may be unfair to judge a book by only trying one recipie but ...I would think the purpose of an cookbook author is to help the buyers to succeed not to just look at the pretty picture and be disappointed with the results.
Anyways, I tried the "Nourishing Rice" recipe and I was highly disappointed, for one, the end result was not only salty but also soggy, and with the inmense amount of meats versus the rice ratio, the recipie should have been called "Nourishing Pork" not rice.
I think this recipie will not only benefit from the addition of half chicken stock and half water if not the omission of the chicken stock altogether which in the end does not add flavor since it is overpowered by the strong pork/ham/chorizo flavors...and it would help control the salt problem.
I should have known better with the ratio presented but I gave it a try since a lot of people seem to believe she is an authority on the spanish cooking scene.(which makes me wonder how many of them exactly have tried her recipies)
I know I made no mistakes while preparing this recipe, I grew up on this cuisine, and I honestly think that if this is what the best has to offer with all their culinary schooling; I am better off skiping the schooling and putting the money towards publishing my own book!!!
What a waste of my money.
By the way I would take my case to any kitchen against the author and more than prove my point.
E.A. Fountain, CO USA
Average customer rating:
|
Cuisines of Portuguese Encounters
Cherie Y. Hamilton
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Portuguese
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0781811813 |
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- More Great Good Dairy-Free Desserts Naturally
Books Index
Books Home
Recommended Books
- Real Estate Market Analysis: A Case Study Approach
- For the Love of a Dog: Understanding Emotion in You and Your Best Friend
- This Cruel War: The Civil War Letters of Grant and Malinda Taylor
- A Nation of Enemies: Chile Under Pinochet
- Biblia Hebraica Quinta: General Introduction And Megilloth
- History: Fiction or Science
- Coming Out of the Woods: The Solitary Life of a Maverick Naturalist
- Working in Tourism - The UK, Europe & Beyond, 2nd
- Wto/UNESCO Seminar on the Future of the Museum-Foundations in Italy
- Sight Hound: A Novel
The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides)
De Long's Wine Grape Varietal Table
The Oxford Companion to Wine, 3rd Edition
Sales and Service for the Wine Professional
The University Wine Course: A Wine Appreciation Text & Self Tutorial
