OP: Brazilian Cookery

$35 · Offered by Kitchen Arts & Letters · No longer available

A Casa do Livro Eldorado, 1987. Paperback. Very Good Minus. Margarette de Andrade’s Brazilian Cookery (1965) was once a steady beacon in the Brazilian cookbook category, in print in various formats for over 40 years. It did finally go out of print, so we are pleased to offer a 1987 paperback copy now. De Andrade immediately acknowledges the multiculturalism inherent in contemporary and historical Brazilian cuisine. Indigenous, African, and Portuguese traditions serve as a blended foundation on which added influences of immigration, globalization, and tourism are building. Beginning with suggested menus for typical middle- and upper-middle-class dining, in addition to special occasion meals, Brazilian Cookery then presents recipes for: Farofa —toasted cassava flour flavored with butter, cheese, fruits and vegetables, or eggs Salt cod soufflé with herbs, cheese, onion, tomato, and potatoes Roupa velha —literally “old clothes”—a hash utilizing leftover cooked meat Cuszcuz —the northern Brazilian adaptation of couscous, which was filtered through both the Portuguese and Africans before arriving in the western hemisphere, and generally made with tapioca, rice, corn, or cassava flour, rather than wheat Coconut soup Wine-marinated oxtails stewed with onions and tomato, served with cornmeal mush Recipe names are given in both English and Portuguese. Our copy is in Very Good Minus condition with some light internal stains and a creased spine. Otherwise unmarked. Handsomely illustrated

• Binding: Hardcover

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