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The New Portuguese Table

By Fine Cooking Editors, editor

July 8th, 2009

by David Leite

(Clarkson Potter, $32.50)

When award-winning food writer David Leite journeyed to Portugal to explore his native cuisine, he was struck by how different it was from the rustic Portuguese food he’d been raised on in New Jersey. Since his father’s emigration in the 1950s, new ingredients and cooking techniques have flooded Portugal. Modern chefs are reinterpreting classic fare to delicious effect, borrowing flavors from India, Asia, and Africa. In the hands of one witty chef, for example, chicken in a pot becomes an aromatic grilled dish that Leite dubs Chicken out of a Pot and onto the Grill. He spotlights this new Portuguese fare and rounds out his recipe collection with plenty of classic family favorites, like spicy Grilled Shrimp with Piri-Piri Sauce, a Portuguese beach shack standard.

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