Brazil—exotic, sensual, mysterious—mingles pleasure with high energy, and its cuisine is no different. Recipes in The Brazilian Table adeptly blend native ingredients, such as manioc, cachaça, pequi, hearts of palm, and dendê palm oil, with traditional foods of Portugal, Africa, Japan, and the Middle East to create complex tastes that define this area of the world. The regions of Minas Gerais, Bahía, the Amazon, and the Cerrado are intimately explored from a food history and ingredient perspective, and a collection of recipes represents each area. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Chicken Xim-Xim, Black Bean Tutu, Mango Galette, Giló Puff Pastry Tart, and Guava Paste Soufflé.
Feast on the exotic flavors of Brazil with a first-of-its-kind food history and cookbook of this extraordinary cuisine.