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 Portugal Home | Page 1 | Page 2 | Page 3
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Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is also included, thereby precluding the necessity of making frequent reference to the glossary. The recipes depend on simple ingredients, often in unusual combinations - "pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic", subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized.
A native of Raleigh, North Carolina, Jean Anderson earned a BS (with distinction) in Food & Nutrition from Cornell University and an MS in Journalism from Columbia University. Here she won the prestigious Pulitzer Traveling Scholarship, which gave her a year abroad. Headquartering in Paris, she roamed Western Europe and filed stories back home along with her own photos to illustrate them. |
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Portugal Home | Page 1 | Page 2 | Page 3
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...more about Portugal at
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