After a brief overview of cooking terms, safety procedures, and a history of Brazil, chef Matthew Locricchio presents dozens of Brazilian recipes including soups, salads, side dishes, main dishes, and desserts. Includes a guide to kitchen equipment and Brazilian ingredients as well as a metric conversion chart.
Content Note
Before you begin. A word about safety -- Cooking terms -- The regions of Brazil and how they taste -- Soups and stocks. Chicken soup -- Chicken stock -- Black bean soup -- Salads and appetizers. Fresh shrimp and black-eyed pea salad -- Hearts of palm salad -- Cheese rolls -- Miniature meat pies -- Vegetables and side dishes. Sautéed greens -- Brazilian rice -- Black beans -- Creamed corn -- Pepper and lemon/lime sauce -- Brazilian flavored oil -- Main dishes. Colonial chicken -- Smoked meat and black bean stew -- Roasted pork tenderloin -- Mule driver's rice -- Fish and shrimp stew -- Desserts. Brazil nut cookies -- Brazilian birthday candies -- Helpful kitchen equipment and utensils -- Essential ingredients in the Brazilian kitchen.