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Description The culture behind Brazilian gastronomy and food writing is young. It has only been a decade or so since chefs have begun to receive notoriety in their homeland and that native ingredients are cherished. Now yucca, dende oil, and so many other ingredients are celebrated worldwide and now found at supermarkets and specialty stores. In fact until recently, Brazilian cooking has been grouped together in the same pot as Latin American cuisine. However, unlike the rest of South America, Brazilian cuisine is incredibly rich - a sumptuous blend of Portuguese, African, and native Indian foods - and it deserves to shine on its own. Chef Leticia Moreinos Schwartz, a native of Rio, a chef who has trained in some of New York City's best restaurants, and a beloved cooking teacher, proudly shares her culinary roots in 'The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook'. The book is based on classic Brazilian dishes with some inspirational recipes thrown in. "My main goal with this book," says Chef Leticia, "is to teach home cooks what they don't know about Brazilian cuisine, and to inspire them to cook dishes they haven't considered before. I hope that one day Brazilian cooking will become part of everyone's recipe repertoire in the same way as Italian, French, or Indian." The recipes in the book sparkle with elegant simplicity and a casual feel that go hand-in-hand with Brazilian culture. ~ Yucca Sticks, Stuffed Crab Shells, Pumpkin Flan with Jerk Meat Salad, as well as dozens of croquette, empanada, and fritter recipes. ~ Salads and Soups: Brazilian Chicken Soup, Salted and Peppered Melon with Mango Sauce, and Crunchy Minas Cheese with Tomatoes and Pesto ~ Pratos Principaiso, the main courses, features classics like Brazilian Fish Stew, Chicken Braised in Caramelized Onions, and Veal in a Caramel Sauce alongside new creations like Brazilian Shepherd's Pie and Lamb Stew with Yucca and Turmeric. ~ Side Dishes: Rice and Beans, Egg-Stuffed Baked Potato, and Asparagus with Shallot and Parsley Sauce. ~ Desserts: Coffee Souffle with Dulce de Leche Sauce, Brazilian Creme Caramel, and Chocolate Brigadeiros. Chef Leticia has also adapted many of the traditional recipes for a healthier lifestyle. The book ends with a helpful glossary and the stunning photographs throughout will make home cooks want to celebrate the flavors of carnival year-round. 'The Brazilian Kitchen’ is a book that will be used over and over again. It's inspiring for weeknight dinners, special-occasion desserts, festive entertaining, and interesting sides to accompany any meal of chicken, fish, or beef. (March 2010; Kyle Books; Hardcover) About the Author: Leticia Moreinos Schwartz was born and raised in Rio de Janeiro, Brazil. She moved to New York in 1997, enrolling in the French Culinary Institute and, after graduation, worked in the kitchens of many of the top New York City restaurants, such as Payard Patisserie, Le Grenouille, and Le Cirque 2000. In 2000, she moved to Connecticut and started her own catering and cooking instruction business, teaching at schools such as The Institute of Culinary Education and the French Culinary Institute, where she has built up loyal followings. She has written about Brazilian cooking for Fine Cooking, Connecticut Cottages and Gardens, and Weston Magazine. She has also appeared on several regional television and radio programs.
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