My Portugal
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Author | : George Mendes |
Publisher | : Abrams |
Total Pages | : 400 |
Release | : 2014-10-07 |
Genre | : Cooking |
ISBN | : 1613127227 |
“With crisp, toothsome images of the dishes and postcard-worthy shots of Portugal, Mendes’s collection is an inspired, loving tribute to the country.” —Publishers Weekly (starred review) Chef-restaurateur George Mendes introduces us to the world of Portuguese cuisine, offering 125 mouthwatering recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s recipes from his Michelin-starred New York restaurant, Aldea, such as his signature Duck Rice and Garlic Seared Shrimp with his takes on classic Portuguese dishes such as Salt Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes us on an unforgettable journey. “His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feast—updated with a beautifully modern presentation and technique du jour”—Daniel Boulud
Author | : George Mendes |
Publisher | : Harry N. Abrams |
Total Pages | : 0 |
Release | : 2014-10-07 |
Genre | : Cooking |
ISBN | : 9781617691263 |
Chef George Mendes was raised in a food-loving Portuguese family and after years of cooking with the best chefs around the world, returned to his roots with the opening of his Manhattan restaurant, Aldea. His critically acclaimed dishes fuse the flavours of Portugal with the global haute cuisine ingredients and techniques he acquired through years of training. In My Portugal he offers 125 mouthwatering recipes and the stories behind them, ranging from culinary childhood recollections to his insider's guide to Portugal's regional cuisines. In addition to a selection of his restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, Mendes offers his takes on classic Portuguese dishes, such as a warming Salt Cod, Potato and Egg Casserole. In all of his dishes, Mendes retains the spirit of the authentic originals while adding his own touches that make his food irresistible.
Author | : Nuno Mendes |
Publisher | : Ten Speed Press |
Total Pages | : 372 |
Release | : 2018-04-24 |
Genre | : Cooking |
ISBN | : 0399581723 |
In this groundbreaking cookbook, Lisbon native and internationally renowned chef Nuno Mendes reveals the alluring food of one of the great undiscovered culinary centers of Europe. 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.
Author | : Edite Vieira |
Publisher | : Grub Street Cookery |
Total Pages | : 327 |
Release | : 2013-02-19 |
Genre | : Cooking |
ISBN | : 1910690724 |
A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country’s voyaging past, and green coriander as the cuisine’s main flavoring herb. A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.
Author | : Miguel de Castro e Silva |
Publisher | : Aquamarine |
Total Pages | : 0 |
Release | : 2013-01-09 |
Genre | : Cooking |
ISBN | : 9781908991072 |
Here, readers can explore the rich, varied and historic cuisine of Portugal. The book features appetizing recipes from a world-renowned Portuguese chef and restauranteur and includes an introduction about the culture and regions of Portugal, the most important aspects of the cuisine, and information about equipment and materials.
Author | : Jean Anderson |
Publisher | : Harper Collins |
Total Pages | : 306 |
Release | : 1994-06-21 |
Genre | : Cooking |
ISBN | : 0688134157 |
An extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking, and restaurant terms. With notes for cooks and travelers on the language of Portuguese wine, food, and dining. Wine notes have been completely revised and updated. Color photographs of Portugal by the author.
Author | : Kathleen Peddicord |
Publisher | : Penguin |
Total Pages | : 57 |
Release | : 2017-09-05 |
Genre | : Travel |
ISBN | : 0525533818 |
The definitive guide for anyone dreaming of a move to paradise: Portugal’s Algarve region Welcome to the Algarve, the best of the Old World plus the most beautiful beaches in Europe—at a bargain price. Whether motivated by a desire for adventure, discomfort with the current political climate, or the need to make the most of a diminished nest egg, more and more Americans are considering an overseas move. Drawing on more than three decades of experience helping people relocate happily and successfully, Kathleen Peddicord shows how finding a new home in Portugal can improve your quality of life—and help you save money. She addresses all of the essential issues, including: finding a home to own or rent, researching and understanding your tax liability, obtaining health insurance and medical care, avoiding common mistakes and pitfalls, and opening a bank account. Whether you're most interested in its great weather; safe and stable infrastructure; top-notch, inexpensive healthcare; low cost of living; undervalued property market; or easy access to the rest of Europe and North Africa, Your New Life Overseas: Portugal (The Algarve) is the ultimate guide to making your dreams of a life abroad come true.
Author | : Arthur Wellesley Duke of Wellington |
Publisher | : |
Total Pages | : 852 |
Release | : 1852 |
Genre | : Great Britain |
ISBN | : |
Author | : David Leite |
Publisher | : Clarkson Potter |
Total Pages | : 258 |
Release | : 2010-10-13 |
Genre | : Cooking |
ISBN | : 0307885542 |
James Beard Award-winning writer, David Leite takes you on a culinary journey into the soul of Portugal. 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 looks at this fascinating country's 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, traditional 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 common in American kitchens 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 definitive handbook of the exciting cuisine of Portugal.
Author | : Maria Lawton |
Publisher | : Azorean Green Bean |
Total Pages | : 0 |
Release | : 2014-03 |
Genre | : Cooking |
ISBN | : 9780989417235 |
Maria Lawton, known as the "Azorean Green Bean," is proud to announce the arrival of her debut cookbook, "Azorean Cooking: From My Family Table to Yours," a collection of more than 50 recipes that celebrates the traditions of Azorean cooking, culture, and family. "For more than four years, I have made it my mission to preserve my family recipes," said Lawton. "At first, I just wanted to make sure they would be passed down to my children and future generations - but now, I want to share them with everyone who might miss their Azorean mother or grandmother's cooking, or whoever wants to know how to recreate the tastes and smells of the past. This has been a wonderful journey home for me, and I hope this helps others on their journey, too." In the book, Lawton shares powerful memories of her family and cooking experiences as she walks readers through an array of recipes, ranging from popular Azorean dishes - including Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) - to classics like Cozido (Boiled Dinner), Cacoila (Marinated Pork), and Camarao Mozambique (Shrimp Mozambique). Throughout the collection, Lawton makes the cooking process simple, educational, and enjoyable, with a constant focus on a delicious end result. Lawton was born on the semi-tropical island of Sao Miguel, the largest of nine islands that make up the Azores, an autonomous region of Portugal located nearly a thousand miles off its coast in the Atlantic Ocean. At age six, Lawton moved to the United States with her family and settled in a Portuguese community in southeastern Massachusetts. Growing up, Lawton was teased with a number of names like "Portagee," "Fava Bean" and "Greenhorn," but would always answer with, "Thank you - I'm proud of it!" Her nickname today of "Azorean Green Bean" is an embrace of these cultural elements and a reflection of pride.