Other Sellers on Amazon
& FREE Shipping
88% positive over last 12 months
100% positive over last 12 months

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required. Learn more
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.


My Lisbon: A Cookbook from Portugal's City of Light Hardcover – April 24, 2018
Price | New from | Used from |
- Kindle
$12.99 Read with Our Free App - Hardcover
$23.50
Enhance your purchase
Sharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious bolas de Berlim (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.
- Print length372 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateApril 24, 2018
- Dimensions7.7 x 1.1 x 10.7 inches
- ISBN-100399581715
- ISBN-13978-0399581717
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.
Frequently bought together
- +
- +
What other items do customers buy after viewing this item?
- Easy Portuguese Cookbook: Recipes to Bring Home the Flavors of PortugalStacy Silva-BoutwellPaperback
Editorial Reviews
Review
- Publishers Weekly STARRED Review
"In this book, Mendes, who was born and raised in Lisbon, revisits his roots in one of the most sought-after culinary travel destinations of the moment. . . If you can’t make it to Portugal, this wanderlust-inducing book with photos from Andrew Montgomery is a good substitute."
- FOOD & WINE
“Through essays and photographs, Mendes shares the insights and idiosyncrasies only a local could know and shares recipes for iconic Portuguese dishes for readers to recreate at home.”
- NEW WORLDER
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Caldeirada
Caldeirada is a kind of baked fish stew, in which the various types of fish and vegetables are sliced and layered on top of each other before being doused with white wine and extra-virgin olive oil and baked. You can play around with the layers and change up ingredients, but make sure you slice the vegetables very thinly so that they cook at the same pace as the fish.
Serves 4
A pinch of saffron
1 garlic clove, halved
10 ounces/300 g potatoes, such as Yukon gold, very thinly sliced
4 tablespoons/50 g butter, cubed
5 ripe plum tomatoes, sliced horizontally 1 white onion, very thinly sliced
1 bulb fennel, trimmed and very thinly sliced Flaky sea salt and ground white pepper
Smoked paprika
14 ounces/400 g red mullet or sea bass fillets, each fillet sliced into 3 pieces
Extra-virgin olive oil, to drizzle 7/8 cup/200 ml white wine
A handful of parsley leaves, finely chopped
Pour 1 tablespoon of boiling water over the saffron in a small bowl. Rub the cut garlic clove all around the inside of a shallow baking dish, ideally one with a lid. Arrange half the potatoes
in the bottom of the dish and put half the butter on top. Follow with a layer of half the tomatoes, onion, and fennel, then the rest of the potatoes. Season every layer with salt, pepper, and paprika. Make a layer of fish, then the remaining onion and fennel, and finally the remaining tomatoes. Dot the remaining butter on top and drizzle with olive oil. Mix the saffron with the wine and pour it over the dish. Leave to marinate for 1 hour.
Preheat the oven to 355°F/180°C (convection 320°F/160°C). Cover the dish with a lid or foil and bake for 20 minutes. Remove the lid and bake for another 20 minutes. Sprinkle the chopped parsley on top just before serving.
Product details
- Publisher : Ten Speed Press; NO-VALUE edition (April 24, 2018)
- Language : English
- Hardcover : 372 pages
- ISBN-10 : 0399581715
- ISBN-13 : 978-0399581717
- Item Weight : 3.09 pounds
- Dimensions : 7.7 x 1.1 x 10.7 inches
- Best Sellers Rank: #338,931 in Books (See Top 100 in Books)
- #10 in Balearic Islands Travel Guides
- #33 in Portuguese Cooking, Food & Wine
- #1,246 in Celebrity & TV Show Cookbooks
- Customer Reviews:
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on Amazon
Reviewed in the United States on September 25, 2020
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
I really love the non recipe part of the book, with cultural and historic information
Although most of the recipes are traditional and can be found in a bevy of other books on the subject, Chef Mendes does inject some interesting twists and nuances into many of them.
All in all, it was a good purchase.
Update:
I probably own one of the most extensive libraries of books on Portuguese gastronomy outside of Portugal., dozens of tomes in Portuguese, English, Italian and French on the subject.
Over the past few months, I have enjoyed duplicating many of Chef Mendes' versions of otherwise traditional dishes. I must say that most of them were an improvement on the classical versions of the recipes. The subtle additions or variations on a technique found in most of the recipes I have tried show that Sr Mendes is truely a chef who's been blessed with an innate talent for creating heightened taste beyond the norm.
I cook Portuguese food daily and this book has become my go to much of the time.
I hope he writes another in the same vein.
The only problem I have now is that where we live it's not so easy to find good cod - a requirement for some many of the recipes we want to employ. Regardless, I'm very happy with the chance to cook these for my wife and friends, our house is now uma casa portuguesa com certeza.

Reviewed in the United States 🇺🇸 on September 25, 2020
The only problem I have now is that where we live it's not so easy to find good cod - a requirement for some many of the recipes we want to employ. Regardless, I'm very happy with the chance to cook these for my wife and friends, our house is now uma casa portuguesa com certeza.

Top reviews from other countries


