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Food of Portugal Paperback – June 21, 1994


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Product Details

  • Paperback: 288 pages
  • Publisher: William Morrow Cookbooks; Rev Upd edition (June 21, 1994)
  • Language: English
  • ISBN-10: 0688134157
  • ISBN-13: 978-0688134150
  • Product Dimensions: 0.9 x 7.9 x 8.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #234,419 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and markets. 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, a mild annoyance with many ethnic cookbooks. 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. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

The winner of five best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon Appétit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. She lives in Chapel Hill, North Carolina.


More About the Author

Winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, JEAN ANDERSON is one of America's most trusted cookbook authors, a careful researcher and painstaking recipe-tester. She credits her Cornell food chemistry courses plus years in the New York test kitchens of THE LADIES' HOME JOURNAL for teaching her the absolute necessity of recipes that work.

In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.

Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.


Photo by Rudy Muller.

Customer Reviews

4.7 out of 5 stars
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See all 26 customer reviews
I've personally used several of the recipes, and they are authentic, yummy, and easy to follow.
Daniel A. Simoes
She not only provides clear, concise recipes, but even better, she explains the history of the cuisine, wine and culture of the country as well.
A Customer
I pulled off a few good meals and loved reading about the country and the Portuguese way of life.
"elenajoana"

Most Helpful Customer Reviews

56 of 56 people found the following review helpful By "elenajoana" on September 4, 2000
Format: Paperback
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!)
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42 of 42 people found the following review helpful By A Customer on August 3, 1999
Format: Paperback
I was born in Portugal and came to the United States at the age of 6. Being able to speak and write the language fluently is something that I am very grateful to my parents for. However my one fault is the inability to convert the European to American measurements. Well my mother has a wonderful cookbook on traditional Portuguese cuisine but it is all in Portuguese. Therefor I decided to use the WEB to find a Portuguese cookbook with the recipes in English to avoid the conversion issue. Well, I found "Food Of Portugal" and figured why not order it and see. After all if I didn't like I would and could return it. That was months ago. I love this cookbook. It is the best Portuguese cookbook, with recipes in English, I have found so far. It has all of the traditinal dishes which I grew up eating and many more. I would recommend this book to anyone Portuguese or not. My sincere congratulations to the author for a job very well done.
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27 of 27 people found the following review helpful By A Customer on June 9, 1999
Format: Paperback
The Food of Portugal is the most complete and authentic Portuguese cookbook I've ever had the pleasure of coming across. Being Portuguese, I was doubtful that anyone could capture the food I grew up eating. But recipe after recipe proved me wrong. Even my mother begrudgingly admitted they were delicious. And that's no small feat.
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19 of 19 people found the following review helpful By Susan Souza on December 26, 1999
Format: Paperback
I am Portuguese and this was my first Portuguese cookbook. My family was amazed with our Sunday dinners. Even my mother-inlaw was impressed. The recipes were easily prepared and even the wine section helped me to pair the right dish with the right wine. I know my vavo would be proud.
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17 of 17 people found the following review helpful By A Customer on July 1, 1999
Format: Paperback
Jean Anderson has a love affair with Portugal and the Portuguese, and this has translated into an extremely well researched and written book about a relatively unknown cuisine and culture. She not only provides clear, concise recipes, but even better, she explains the history of the cuisine, wine and culture of the country as well. This book would also be useful for the prospective visitor to Portugal, since Ms. Anderson intersperses her discussions with lodging and travel tips based on years of travel to the country.
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19 of 20 people found the following review helpful By Daniel A. Simoes on August 5, 2003
Format: Paperback
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!
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21 of 23 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 9, 2004
Format: Paperback
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.
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