Brazilian Food

Thiago is a master craftsman, serving up fresh and original dishes from one of the richest natural larders in the world. -- Michael Palin

A groundbreaking exploration of outstanding modern Brazilian cuisine, with 100+ recipes.

Brazil is a vast country with a cornucopia of fabulous cuisines and a wealth of early ethnic influences that combine native Indian, Portuguese and African flavors. Immigrants from Germany, Italy, Syria, Lebanon and Japan added their...
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Thiago is a master craftsman, serving up fresh and original dishes from one of the richest natural larders in the world.
-- Michael Palin

A groundbreaking exploration of outstanding modern Brazilian cuisine, with 100+ recipes.

Brazil is a vast country with a cornucopia of fabulous cuisines and a wealth of early ethnic influences that combine native Indian, Portuguese and African flavors. Immigrants from Germany, Italy, Syria, Lebanon and Japan added their favorite dishes.

Brazil is also a country of many indigenous traditions. Five regions, 26 distinct states and a wave of young, innovative chefs with global experience have created one of the most exciting cuisines in the world -- vibrant, gutsy and flavorful.

Just in time for the FIFA 2014 World Cup in Brazil and the 2016 Olympics that follow there, this exciting cookbook by two acclaimed chefs explores the best of Brazilian food and its traditions. Along with three award-winning guest chefs, Castanho and Bianchi selected more than 100 recipes that adventurous cooks will want to try at home, even if they have never been to Brazil.

Three guest chefs also contribute their favorites:

• Roberta Sudbrack, voted best chef in Rio five times, and whose self-named restaurant is one of the top 100 in the world, takes everyday Brazilian ingredients to sophisticated heights, such as smoked okra with shrimp.
• Rodrigo Oliveira, a young award-winning chef whose restaurant, Mocoto, is garnering much attention, uses traditional ingredients from the Backlands of Brazil to create standout dishes, such as Baiao-de-dois (rice, beans, cheese, Brazilian jerked beef, sausage and bacon).
• Felipe Rameh, named Chef of the Year by Brazilian magazine guide Veja BH, uses what he calls his state's "best products": palm hearts, cachaca (Minas sugarcane spirit), Brazilian 'doce de leite' (caramelized milk), and pork.

The stunning photographs shot on location make the book a visual as well as culinary feast. If readers have not been to Brazil, they will soon want to go.