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Food of Portugal Paperback – June 21, 1994
Cooking in the New Year
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From Publishers Weekly
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
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.
Top Customer Reviews
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!
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.Read more ›
Most Recent Customer Reviews
excellent book and recipes, great gift or for your own use. recommended.Published 1 month ago by Perspectech
Although I have the original hard-cover edition - purchased in 1986 - I continue to give this wonderful book as a gift to friends and family who enjoy Portuguese food. Read morePublished 16 months ago by Amazon Customer
Last year purchased for my sister and brother as a Christmas gift. Our parents moved from Portugal to California in 1968. Read morePublished 17 months ago by maria borges
This is a great book! Traditional tastes of Portugal that I remember from my many stops there. Every cook should have this book!Published 20 months ago by Mac Talbert