The Brazilian Table
the brazilian table\ yara castro roberts\ Richard Roberts\ 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...
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Feast on the exotic flavors of Brazil-a land of lovely people, upscale beaches and resorts, steamy rivers and jungles, and modern high-rise cities. Your palate will savor this fascinating and varied cuisine.
Grilled Bananas\ serves 6\ 8 bananas, firm but not green\ 2 tablespoons vegetable oil\ 4 tablespoons butter\ OR\ 6 tablespoons olive oil\ 1.Peel the bananas. Place a banana on a cutting board and, using one hand to secure it, gently slice the banana in half lengthwise with a sharp knife. Do the same with the other bananas. Reserve.\ 2.In a heavy skillet, warm the vegetable oil and butter or the olive oil. When it starts foaming, place 2 halves of the banana at a time in the skillet and grill on one side for 3-4 minutes or until golden brown. Turn the banana gently with a spatula and grill the other side.\ 3.Remove the bananas from the skillet and place them in a serving dish.\ 4.Serve at once or heat in the oven on medium-high heat, covered with foil, for 5 minutes.
8 Foreword 9 Acknowledgments 11 Preface 15 Introduction: Brazil at the Table 21 Brazilian Ingredients 37 The Cooking of the Amazon 73 The Cooking of Bahia 109 The Cooking of Minas Gerais 147 The Cooking of the Cerrado 175 The King's Table 185 The Immigrants' Table 193 Fruits of the Land 203 Resources 204 Bibliography 205 Index
\ author of "The Edible Schoolyard" and "The Art of Simple Food" - Alice Waters\ "I haven't been to Brazil yet. But when I take the journey to Yara Castro Robert's Brazilian Table, I feel I have. The regions, the ingredients, the history, the farmers, the simplicity, hospitality and elegance of her table all draw me there. Yara is a cook, a storyteller, an environmentalist. She feels the deep links of culture and agriculture in this vast and complicated country and reveals its history and traditions through the beautiful dishes she creates and presents. Her approach is beautiful and basic: Fresh, simple, local, delicious, welcoming."\ \
