The New Portuguese Table

The New Portuguese Table

Book - 2009
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Random House, Inc.
Winner of the IACP 2010 Julia Child Award for First Book

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.

In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.

Baker & Taylor
A culinary journey of Portugal spanning thirteen different historical regions covers the nation's food and culture, and includes recipes for such dishes as slowly simmered white beans and sausage and olive oil-poached fresh cod with roasted tomato sauce.

Baker
& Taylor

A culinary journey of Portugal spanning thirteen different historical regions, the nation’s food and culture, and including recipes for dishes like Slowly Simmered White Beans and Sausage and Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce.

Publisher: New York : Clarkson Potter/Publishers, 2009
Edition: First edition
ISBN: 9780307394415
0307394417
Branch Call Number: 641.5946 LEITE
Notes: Includes index

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