I bought this book out of curiosity and I am glad I bought it. It's the sheer variety of food, cuisine styles, ingredients. They come from all continents and latitudes. Most ingredients are easily available from large supermarkets or specialist shops. There is a list of mail-order sources, but they are in the United States. The glossary helps in more than one way. I couldn't find morcela but the glossary suggested black pudding...
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This is an excellent cookery book with a lot of variety, not much can be missing. In all the places where I have been in Portugal all the cake shops have these delicious egg and cream tartlets with sugar and cinnamon on top they call pasteis de nata. Now you can buy them in the UK, where they are known by the abbreviated name PANATAS. Some supermarket chains stock them but not near where I live. When I saw a recipe for pasteis...
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I had never seen such a happy combination of food and history. I have tried quite a few recipes in the book. They are all delicious. The cooking instructions are quite straightforward, and work. But that's not all. With these recipes you travel around the world, with the Portuguese in their 16th century travels. That's great. Another thing I enjoy in the book is that you get to know how the different ingredients came together...
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I just found a great new cookbook. In the 16th century the Portuguese developed one of history's greatest empires. The Portuguese empire, in turn, created a diverse cuisine that was influenced by the local crops and recipes of many different nations, with a strong emphasis on seafood. Cuisines of Portuguese Encounters by Cherie Hamilton is filled with fantastic, easy-to-follow recipes that capture these amazing and unusual...
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Contrary to the other review written, I found the recipes easy to make and the ingredients easy to find. I also felt the insight to Portuguese history an added bonus - perfect amount for a cookbook. Obviously not meant to be done textbook style! I highly recommend this cookbook!
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