Product Description
The well-known author of The Book of Latin American Cooking lends her considerable knowledge of the preparation, history, and origins of Latin American cuisines to this first-rate collection of Brazilian recipes. Full color. ... Read more

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Christopher Idone, a pioneer of illustrated cookbooks, takes the reader on a fascinataing culinary and cultural journey through the vast and varied landscape of Brazil. Includes more than 100 rich, colorful photographs, a mail-order source guide, and a list of special places to visit in Brazil. 125 4-color photographs. ... Read more

Customer Reviews (11)

learn
hello my husband he from brazil and from honduras the only thindis i want to learn more from his country he know much of my and i what to learn for his food and culture one beacousewe what our children to learn for both of their parent are camening from both culture hondu/brazil

Brazilian here too!
I agree with you! My gilrfiend made a delicius "Moqueca", and she never went to Brazil! Great book!!!!

American living in Brasil
I bought this book after my first year living in Brazil and I have to say, that it's beautiful.The photos are incredible and just make you want to make everything in it.

But it's not too practical for an average cook such as myself.

It's a great book to share the Brazilian culture with people who don't know... but I'm looking for other Brazilian cook books that will be more useful in actually preparing the dishes.The author travels throughout Brazil, so the recipes are very diverse.

I personally use the internet to find my Brazilian recipes, and they've all been great.They're mostly in portuguese though.And I have the benefit of being in Brazil and knowing the dish names so I can look them up.

I haven't found the book very useful at all for it's intended purpose of a cook book.But for showing family and friends... it's beautiful.

This book is maddening!
Like other reviewers, I was bowled over by the fantastic photos throughout this book. They are really beautiful and take me back to the year I spent in Brazil. My problem with the book is simple: There is no way anyone actually cooked by the majority of these recipies!! Ingredient amounts don't make sense, bowl and dish sizes don't make sense, cooking times don't make sense. Let me give one of the more egregious examples: In the recipie for Bolo de Aipim, the author proposes putting 2 pounds manioc root, 2 cups sugar, 4 eggs, 2 cups milk, and 2 cups coconut milk into a 9"x13" pan. These ingredients wouldn't fit into a pan twice that size! In addition, there is way, way too much liquid. This cake would take over an hour to firm up, not the 30 minutes he recommends. This is just one of dozens of examples.
I am tempted to recommend this book as a coffee table fixture, but I can not even do that. It is irresponsible of this author to write a book with grossly untested recipies. It is a waste of my money on ingredients and my time in the kitchen.
I do not recommend this book to anyone. There are many better choices for Brazilian cooking.

Brazilian Here
I am from Brasil and disagree with the statement that this is not an accurate book.Yes, some recipes have been modified, but they have been modified so that they can be made with ingredients found in the US.I think it's a very colorful and well planned book.I like how it looks at the different foods from the different regions.I myself am from the state of Parana where most of the coffee is grown and a lot of the cattle.I highly recommend this book. ... Read more

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Customer Reviews (8)

Makes me hungry for Brazilian foods!
EAT SMART IN BRAZIL

Reviewed by Sharon Hudgins, author of The Other Side of Russia:A Slice of Life in Siberia and the Russian Far East

Reading "Eat Smart in Brazil" made my mouth water!I'm a big fan of the "Eat Smart" travel guides for food lovers--and I'm always delighted when another book in this series is published.This second edition of Joan Peterson's "Eat Smart in Brazil" certainly lives up to the series' theme, promising to tell you "How to Decipher the Menu, Know the Market Foods, & Embark on a Tasting Adventure."And what an adventure this is!After an explanation of the historical, geographical, and ethnic influences on Brazilian foods and a description of five different regional cuisines within that huge country, the author then satisfies your desire to eat by providing nearly two dozen recipes for Brazilian dishes from appetizers to breads to desserts.

You'll also want to carry this book with you on your next trip to Brazil, because it contains a comprehensive glossary of food terms and cooking techniques in Portuguese (the language of Brazil), translated into English, as well as an extensive Menu Guide for translating terms that you'll find on menus and cafe chalkboards throughout Brazil.One of my favorite features of the Menu Guide is the author's marginal comments on many of the dishes listed: National Favorite, Regional Classic, Spectacular, Interesting, A Feast, Not to Be Missed, Excellent, Try Them All. Just reading these menu terms makes you want to book the next flight to Rio de Janeiro!Highly recommended!

Five Stars from BrazilMax
I'd like to see more of this kind of book. Written by experts in a readable style, "Eat Smart in Brazil" provides a succinct but informative overview of the country's culinary culture. It includes historical, ethnic and regional overviews, recipes, shopping tips (both for local markets and for when back home), a culinary phrase guide, and two Portuguese-to-English glossaries - one to help when ordering in restaurants and the other to clarify definitions of food names and cooking terminology. The Eat Smart series is published independently, under the Ginkgo Press imprint. Joan and David Peterson are literally eating their way around the world with Ginkgo. Besides Brazil, they've covered Turkey, Indonesia, Mexico, Poland, Morocco, and India. Next up, Peru. Unlike the run-of-the-mill globetrotting guidebook writer, this couple knows its stuff - which, of course, would be food. (Bill Hinchberger is the editor of the BrazilMax website.)

Best Book I Took to Brazil
Just got back from the trip of a lifetime to Brazil. We visited our former exchange student and his family. We used this book to find out what we were eating (wonderful food!) at every resturant. Even though we were with native Brazilians who spoke English, they often did not know the English words for food.
We used it in Campinas, Paraty, Rio, and Santa Rita (MG). Near the end of our trip we went through the book and marked which foods were our favorites. I recommend this book to anyone taking their first trip to Brazil

What?
Brazil IS NOT made of Indian, Portuguese and African people descent. Brazil was colonized by Portuguese, African, French, Italian, German, and Duth people. Other people that were very expressive in Brazilian history were Chinese, Jewish, Arabic, Spanish..I'm sorry if I'm leaving some nations out of this equation (Brazilian people are a union of many people and cultures!!), but I've never read something SO absurd as this review.
Thanks

Delicious!
From the authors of Eat Smart in Mexico, comes this new title, an easy-to-use menu guide for travelers to Brazil. It contains useful phrases in Portuguese when ordering and a collection of recipes for chefs who wantto cook Brazilian fare at home. ... Read more

Product Description
A compendium of traditional Brazilian recipes offers a range of diverse and delicious meals, from mango sorbet, to spicy stuffed crab, to the Brazilian national dish, feijoada. Original.Amazon.com Review
Brazil is full of surprises. Surprising things such as having the largest Japanese community outside Japan (it's in São Paulo), a population and land mass on a par with the U.S., and a fusion population of native Indians, Portuguese, diaspora Africans, Italians, Spanish, Poles, Lebanese, and of course, Japanese. All these peoples have brought favorite foods to Brazil, adding to the pot. British food writer Michael Bateman's Café Brazil celebrates all this in a slim, colorful volume chock full of taste treats. Angels' Cheeks (Papos de Anjo), for example--this is a simple, egg-rich pastry baked in a muffin tin. Then, a vanilla-flavored sugar syrup is poured over each pastry. The origins are Moorish, but the dessert was brought to Brazil as early as the 15th century by Portuguese nuns whohad learned the skills of egg and almond sweets from the Moors. Or for amore African spin, try Students' Cakes (Bolinho de Estudante). Thisdessert calls for tapioca (a by-product of the cassava brought to Brazil byAfricans) sugar, and grated coconut (also brought to Brazil by Africans).The little cakes, cut like biscuits, are deep-fried and sprinkled withsugar and cinnamon.

Among the main dishes in Café Brazil, you'll find the national dish, Feijoada Completa, a combination of black beans, beef and pork cuts, tomatoes, and chilies. Typically, this dish is accompanied by Stir-FriedKale, Toasted Golden Casava Meal, and a Malaguetta Chili Sauce. There areseafood dishes such as Fish in Coconut Sauce or Shrimp Stew. Okra andPeanut Stew is a near-direct translation from West Africa and includes apound of shrimp and a healthy dose of chopped ginger served onCoconut Rice. On the side, try Stewed Green Papayas, a Shrimp and YamPuree, or Banana Bread with nutmeg, raisings, and Brazil nuts. A PassionFruit Cocktail (powered by cachaca, a white sugar cane rum) or aWhite Rum Sour should do well to prepare the way to the table. --Schuyler Ingle ... Read more

Customer Reviews (2)

Nice and easy to follow instructhions
I recently received this book. I wanted it because I have recently returned from Brazil.I do enjoy this book, but I find that the majority of the foods come from the northern part of the country, which is heavily influenced by the sea and past African herritage.I spent the majority of time in the South and Western part, therefore many of the dishes are not known to me. It does have instructions as how to prepare the every popular Kale and beans..which seem to be the staple food of Brazil.I like the photos, but the book could have used a lot more...it is nice to see what the dish is supposed to look like.It provided a nice list of ingrediends and substitutions if the native ingredients weren't available in your area.Instructions are easy to understand.I am anxious to try the foods, including those I know nothing of...I like the book, but I wouldn't pay more than 15 dollars for it. Luckily, I bought it used for much less.

Terrific Brazilian dining.
Cafe Brazil is packed with photos of not only finished dishes, but the countryside as well, from land to sea. Most dishes require little in the way of exotic ingredients, though many require fresh ingredients such asfirst coconut milk pressings which may consume time. ... Read more

Product Description
Chapters: Beer and Breweries in Brazil, Brazilian Distilled Beverages, Aguardiente, Femsa, Anheuser-busch Inbev, Cocktails With Cachaça, Primo Schincariol, Beer in Brazil, Brahma, Eisenbahn, Companhia Antarctica Paulista, Petrópolis Brewery. Source: Wikipedia. Pages: 52. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: The Caipirinha is Brazil's national cocktail made with cachaça, ice, sugar, and lime. It is the drink most commonly associated with cachaça. If vodka is used instead of cachaça, it is called a caipiroska or caipivodka; if strawberry or some other fruit is used instead of lemons, it is usually called a batida. Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake (In a different context, the word also means a crash, usually used when referring to a car crash). It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice. In Rio de Janeiro and Sao Paulo, batidas are traditionally served with the Brazilian national dish, feijoada. A variation is made adding sweet condensed milk or sour cream. The drink is commonly made with vodka instead of cachaça (which has limited availability outside of Brazil). The most common fruit used in a Batida are lime, passion fruit and coconut. Rabo-de-galo, which means "cock tail" (in Brazilian Portuguese cocktail is called coquetel), is a Brazilian drink made of cachaça and red vermouth. Alternatively, is known as a mixture of "everything you have in the bar" in some places. It is questionable whether the proportions in rabo-de-galo have ever been formally established. Most bartenders will simply "eyeball" the two ingredients, adjusting the proportions to the customer's taste. A quite common version calls for 2/3 of cachaça and 1/3 ...More: http://booksllc.net/?id=9429158 ... Read more

Product Description
This issue features Brazilian Passion cake, brownie ice cream sandwich, frozen souffles, sorbets, parfaits, custards & coolers, exotic and tantalizing rainforest desserts and more~! ... Read more

Product Description
The whole Iberian peninsula! Adventurous eaters will be pleased to find lots of adventurous foods described...from ancas de rana (frog's legs) to zarajos (fried lamb's intestines), from angulas (baby eels) to zarzuela (seafood stew). The less adventurous, will be happy to avoid ordering them.In Spain the zanahoriais the familiar carrot and mela is an apple.

In addition to the hundreds of food menu translations, this Ebook also includes useful phrases and pronunciation guides for both Spanish and Portuguese.

Organized alphabetically, each menu item is listed in its native language in bold, followed by a short, English translation in a light, italic face for easy reading. Spanish and Portuguese foods are listed separately. ... Read more

Product Description
Parties. Most of us love parties. We have fun attending them. We would even like to entertain on occasion. But the thought of entertaining may be so daunting that perhaps you haven t entertained in years or at all. Whether you work and can t squeeze in the time it takes to plan a party or you are shy about your talents and abilities, The Carefree Gourmet, is for you. This book provides everything from how to address the invitation to a schedule to keep you on track; the menu, recipes, shopping lists, even some relaxing ideas to help you enjoy your party too! We encourage you to take this book and individual parties with you to the market, the bakery, the cleaners, anywhere you need to go so you don t forget something or have to rewrite lists.The concept of this book is based on simplicity, good taste, and enjoying time with family and friends. This book focuses on buffets, The Carefree Gourmet Buffets - Dazzling Desserts, Bountiful Brunch, Tea Anytime, Brazilian Bar-B-Que, Casual Cajun, and Classy Cocktail for up to 20 Guests. The book contains party planning tips and tricks that will provide ideas to reduce common problems that arise at parties, full menus and recipes, along with shopping lists, time lines and decorating ideas. ... Read more

Customer Reviews (9)

Real cooking
What I really appreciate is that all of these recipes are doable. For a good cook or a medium cook or even a novice this book has recipes that turn out delicious every time. Some books are so intimidating.Carefree Gourmet is just the opposite.It is always fun to pick a recipe, cook,and enjoy!

Carefree Gourmet
The Carefree Gourmet is a wonderful idea book for first time party givers, or just anyone wanting some new ideas and wonderful recipes.

The right gift for people starting out on their own
The Carefree Gourmet is the right gift for people who are just starting out on their own- it has careful descriptions of how to put together party food, beautiful photos and some excellent entertainment tips as well-

Please note:the Hashbrown recipe is OUTSTANDING!!

Love and Lunch
Taking time to prepare and serve a delicious meal for others is an excellent way to express love."Carefree Gourmet" helps me to do this.The book has recipes, menus, and even a grocery list.I have even carried the book into the market with me. Presentation is important to me, so the photos of completed meals is a great help.

Don't Even Bother
What a disappointment!There are so many things wrong with this book it is hard to decide where to start with this review.Usually I feel confident on purchasing a book after reading the Amazon reviews but this time, I should have waited for more reviews to come before ordering.So that people reading this understand where I am coming from and do not casually dismiss this review:I throw a lot of casual parties and both casual and formal dinners for friends, coworkers and also events for VIPs that deal with my husband's work so I was looking for a book that hit on some new ideas and that would perhaps make my life easier.I love to cook and entertain and serve up good food and variety of new recipes that my guests have not tried before along with good recipes that are tried and true so that everyone will enjoy the party.

First off, the most disappointing thing is that the book doesn't offer many original recipes and actually invites the reader to purchase many of the items from their deli or bakery at their store or purchase boxes of cake mix to use in the author's recipes.Every one who throws a party knows that you save some time by purchasing certain items, but I feel that this book encourages the reader to leave too much of their party to the local bakery.For example for the brunch buffet, on page 49, the authors suggest you buy a honey baked ham and box of Duncan Hines Blueberry muffin mix and croissants to serve your guests.There is nothing wrong with this I guess (although I think a recipe for some good blueberry muffins is what I would like to see from the authors), but why waste a whole page of the book on laying out how you should do this (e.g, 'place ham in casserole and re-heat in oven'; "make muffins according to the package directions").The point is, this type of thing is offered from the authors again and again at the expense of filling the pages of the book with recipes that would make your buffets shine and leave your guests asking you for the recipes.The Brazilian BBQ buffet looks like the most promising offering and has some recipes I may try.However, again, the authors tell you to buy guacamole! Guacamole is so easy to make, offer up a good recipe!Some of the offerings for The Classy Cocktail buffet are the usual stuffed mushrooms, artichoke dip with crackers, and crudites with "assorted purchased dips" and "assorted purchased appetizers".I guess I was expecting some new recipes.

Other disappointing things to note:there is a lot of redundancy in the book.For the beverage offerings on how to brew coffee, the authors just cut and paste the same spiel on making coffee into different sections of the book where you might serve coffee.These types of hints would probably be better served in an appendix.Unfortunately the photographs of the dishes are also poor (some of the pictures are even blurry) and do not leave you wanting to even make some of the dishes. Although some people might really like the lists of items you need to host a buffet and the shopping lists included, I find that I wouldn't take a book to the market with me and write in it--but maybe that is just me.

In all, if you are extremely unorganized and rather helpless, you may like this book.If you were looking for a refreshing new take on buffets and some good ideas and recipes to try, you will probably be disappointed.There is little I find that is "gourmet" about the recipes in the book. ... Read more

Product Description
High Quality Content by WIKIPEDIA articles! Rice and beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere.Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world. This article, however, is primarily concerned with the Americas.The dish usually consists of white rice accompanied by brown, red or black, dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. Different regions have different preferences. In Brazil, for example, black beans are more popular in Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop. ... Read more

Product Description
Are you looking to impress your guests without spending a fortune, or slaving away all day in the kitchen? Then this book may be for you!

All these recipes are designed with the frugal in mind.

They are as good as, if not better than, your ordinary, single serve packaged hot chocolate/cocoa mixes.

And, you can make them for pennies! Some recipes make as many as 250 servings for $10.00 , or even less.

You would only be able to purchase about 48 equivalent servings at the supermarket for the same amount of money!

If these weren't already gourmet quality recipes, that fact alone would have made them worth their weight in gold.

Enjoy! ... Read more

Product Description
This smartly designed, and richly photographed and illustrated culinary travel guidebook tells travelers how to find the most delicious, authentic, and adventuresome eating experiences in Peru. The authors share the secrets they’ve uncovered while hunting for something good to eat—from restaurant dining to home cooking to fresh market produce to street-vendor fare—to allow you to get to the heart of the culture through its cuisine.Food is one of the first and most immediate contacts a traveler makes with a foreign county. Travelers to Peru can make it a more memorable contact by taking along the conveniently portable, easy-to-use Eat Smart in Peru, the newest guide in the award-winning EAT SMART series. The authors show that traveling and eating in unfamiliar territory doesn’t have to be gastronomical guesswork. ... Read more

Customer Reviews (10)

Delicious
Wonderful recipes that aren't too dificult to make or have hard to find ingredients.Great photos.

Creatively Delicious
EAT SMART IN PERU:
How to Decipher the Menu,
Know the Market foods &
Embark on a Tasting Adventure

By Joan Peterson and Brook Soltvedt
Illustrated by Susan Chwae




A review by Marty Martindale

This book is a faithful food-lovers guide. The west coast of South America is a popular, relatively new destination for millions of travelers these days, and there's far more there than Machu Picchu and Darwin's Galapagos to attract. If you're headed for Peru, this book's a must.

Peruvian foods is a healthy diet of fish, seafood, fresh vegetables, fruits and spicy chile. They are also fond of quinoa, a grain-like substance much like a translucent couscous, and bland for many recipe variations.

The authors give you the full food tour beginning with the food history of Peru, then they break it down regionally. They also offer tips on making the most of local marketplaces. Additionally, they prepare you to not look too foolish or helpless when ordering from a Peruvian menu and supply phrases, as well. More important they give you 27 pages of what they call their Menu Guide. This is a very comprehensive listing of probably most popular dishes both regional and national. They alphabetize, then describe each briefly. This can help you know what you want for dinner before you ever get to a good restaurant. This section also includes a section of delightful, glossy color pictures of elaborately arranged foods which Peruvians excel at.

Next are 27 more pages which are a glossary of foods and food-associated items with tips on correct pronunciation. This is followed by a directory of restaurants in Peru including addresses and telephone numbers.

Best of all, they've seen to it once you return home you don't need to leave all Peruvian cooking behind.First, they supply ordering information for hard-to-find items, also some useful organizations. Then, best of all in Tastes of Peru, they've included 28 pages of recipes to continue the Peruvian experience. Here are a few examples:

Ceviche de Pescado (Spicy marinated fish): It calls for fresh tilapia, red onion, chile peppers, fresh lime juice and ice

Papas al al Huacaina (Potatoes in the style of Huancayo):Combine achiote seeds, vegetable oil, farmer's cheese, chile peppers, evaporated milk, saltine crackers, lettuce, boiled potatoes, hard-boiled eggs, black olives and boiled fresh corn.

Ensalada Beiga de Endibia y Queso Roquefort (Belgian endive and Roquefort salad): olive oil, white wine vinegar, Dijon mustard, garlic, endive leaves, tomatoes, Roquefort cheese, sour cream, milk, walnuts and chives

Lenguado al Vapor en Salsa de Maracuya (steamed sole in passion fruit sauce):White wine, sugar, passion fruit juice, crema de leche, sole fillet, black sesame oil, garlic, raw shrimp and cooked rice

Tamalitos Verdes (Savory corn tamales with spinach): dried cornhusks, fresh spinach, butternut squash, red bell pepper, 2 chiles, scallions, garlic, evaporated milk, corn flour and lard

Tacu Tacu de Paliares en Salsa de Camarones (Bean and rice patty served with shrimp sauce):Canary beans, salt pork, vegetable oil, onion, garlic, chile paste, oregano, cooked rice, butter flour, white wine, paprika and cooked shrimp

Quinotto (Mixture of quinoa and vegetables):tomato, olive oil, basil, garlic, peas, carrots, bacon, onion, mushrooms, paprika, bacon fat, water, quinoa, white wine and heavy cream

Espesado de Vacuno (Beef ribs in a thick sauce with yuca and squash:Yuca, fresh corn, cilantro, water, beef short ribs, squash, scallion, red bell pepper, cooked rice and garnice of ceviche de pescado

Picarones, a dessert (Doughnot-like fried dough):Sweet potato, pumpkin, dry yeast, sugar, potato water, flour, salt, vegetable oil for deep-frying. For syrup, water, dark brown sugar, sugar cane, orange peel, cinnamon, cloves and aniseeds

Peruvian food is exciting because they are not only famed for their potato history, but they have a knack for combining unexpected foods, by North American standards, and coming up with some very delicious, colorful results.

Care to EMAIL Marty Martindale?

A very useful resource
Having read Eat Smart in Peru prior to our recent trip to Peru, I found the information in this book to be very helpful and accurate.Peru has a delicious cuisine that I more fully appreciated because of this book. The menu reader section was especially helpful.I would highly recommend this book to any "foodie" who travels to Preu.

Very basic overview
While the book indeed produces a basic overview of Peruvian cuisine and its complexities, it is lacking all but the most simplistic histories and evolutions of Peruvian cuisine.The writing is neither compelling nor particularly well organized and edited.I was hoping for more.

Buen viaje y buen provecho!

This is a handy, travel sized guide to eating in Peru that greatly enhanced our trip to Peru. There are two excellent glossaries, one for menus with the names of foods in Spanish and in English, and the second listing a number of markets. There are recipes for some typical dishes from different regions in Peru. I especially liked the history of dishes.

Our tour arranged for Sunday dinner at the home of a penal judge and an office manager; the family prepared the meal using many foods grown on their their own farm, and the judge and his law student son ate with us. The menu included guinea pig fried in deep fat served with large kernel white corn on the cob and sweet potato. The second course was braised beef served with carrots, cucumbers, green beans and tomatoes. Dessert was strawberry gelatin. Except for the guinea pig, the meal sounds quite American, but this book added interesting information which helped us understand the seasonings and enjoy the meal more fully.

My son and I are greatly addicted to street food, and the book was helpful on street dining as well. The steamed white corn at the railroad station on the way to Machu Picchu was superb; roasted beef heart at a greasy spoon in Miraflores was excellent; and we were delighted to learn more about the fusion of Chinese and Peruvian foods at the many chifa restaurants.

There are a couple of useful websites that make this book even more useful. The publisher, Gingko Press, maintains a website with news about the authors and other books in the Series. ginkgopress The site announced recently that this book received the 2006 Gourmand Award for Best in the World Award for a culinary travel guidebook. There is also the helpful perufood.blogspot devoted to the foods of Peru; Joan Peterson contributes suggestions on how to find ingredients, and suggests alternatives for those that aren't available in the US.

As a portable guide book on the foods of Peru, this one can't be beat. But,if you are really serious about Peruvian food, consider obtaining the beautiful and encyclopedic The Art of Peruvian Cuisine by Tony Custer. The Reviews on Amazon and elsewhere (including my own) are glowing.

Robert C. Ross 2008 ... Read more

Product Description
Na cozinha tansmitimos nossa energia aos alimentos; por isso considero um lugar sargrado, de uniao e de confraternizacao; um lugar onde se guarda e se transmite a cultura, o saber e sabores de um povo. ... Read more

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Chances are, your grandmother doesn t know about most of these ingredients! New food can be an ancient ingredient rediscovered or a newly created hybrid. It can also be a rare delicacy that only recently started being cultivated for mass consumption or an item that has just now begun to be imported on a large scale. Whatever the case may be, they are all gathered in this collection of recipes designed to impress your friends and enthrall your taste buds. Welcome to the continuing quest for new food! ... Read more

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An introduction to catholic, Afro-Brazilian and Amerindian religions and their festivals which go by the names of Carnaval, Boi-Bumba, Festa Junina and Festado Bonfim. Foods and recipes are given as well as a history of colonialism, slavery and immigration to Brazil. This book is one of a series which explores religion and food through festivals. There is a farming section which introduces geographical information , the major food products of each country and how they are produced. There are also four simple, illustrated step-by-step recipes in each book for use in Food Science lessons. The series aims to support the Literacy Strategy, develops numeracy and can be used for cross-curricular teaching. ... Read more