Brazilian food

Culinary adventurers in search of an exotic, authentic, intrepid cuisine need Castanho. Son of a restaurateur who got his start cooking out of his own kitchen, and himself an integral member of his family's growing gastronomic concern, Castanho knows food. Especially Brazilian food. In this book, written with food and travel journalist Luciana Bianchi, he dishes up Brazilian specialties that are at once traditional and creative. As this is not a watered down, Westernized version of Brazil's cuisine, unique and local Brazilian ingredients, such as chayotes and culantro, are used. Not to worry, though, because more readily available products can often be substituted. For the hardcore, Castanho provides resources for sourcing the more obscure ingredients. A number of Brazilian food creators supplied recipes for the book, and Castanho profiles each one, giving a notion of just how vibrant the food scene is in his country. With beautiful, splashy photos of the recipes, markets, food producers and even street artists at work, this book is elevated above a simple collection of recipes. It's an ode to the author's foodscape, and his passion for it is infectious. Readers who have never heard of manteiga de garrafa or tried pickled peppers will be excited about Castanho's recipes and may be inspired to visit Brazil. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Culinary adventurers in search of an exotic, authentic, intrepid cuisine need Castanho. Son of a restaurateur who got his start cooking out of his own kitchen, and himself an integral member of his family's growing gastronomic concern, Castanho knows food. Especially Brazilian food. In this book, written with food and travel journalist Luciana Bianchi, he dishes up Brazilian specialties that are at once traditional and creative. As this is not a watered down, Westernized version of Brazil's cuisine, unique and local Brazilian ingredients, such as chayotes and culantro, are used. Not to worry, though, because more readily available products can often be substituted. For the hardcore, Castanho provides resources for sourcing the more obscure ingredients. A number of Brazilian food creators supplied recipes for the book, and Castanho profiles each one, giving a notion of just how vibrant the food scene is in his country. With beautiful, splashy photos of the recipes, markets, food producers and even street artists at work, this book is elevated above a simple collection of recipes. It's an ode to the author's foodscape, and his passion for it is infectious. Readers who have never heard of manteiga de garrafa or tried pickled peppers will be excited about Castanho's recipes and may be inspired to visit Brazil. (Nov.)

Culinary adventurers in search of an exotic, authentic, intrepid cuisine need Castanho. Son of a restaurateur who got his start cooking out of his own kitchen, and himself an integral member of his family's growing gastronomic concern, Castanho knows food. Especially Brazilian food. In this book, written with food and travel journalist Luciana Bianchi, he dishes up Brazilian specialties that are at once traditional and creative. As this is not a watered down, Westernized version of Brazil's cuisine, unique and local Brazilian ingredients, such as chayotes and culantro, are used. Not to worry, though, because more readily available products can often be substituted. For the hardcore, Castanho provides resources for sourcing the more obscure ingredients. A number of Brazilian food creators supplied recipes for the book, and Castanho profiles each one, giving a notion of just how vibrant the food scene is in his country. With beautiful, splashy photos of the recipes, markets, food producers and even street artists at work, this book is elevated above a simple collection of recipes. It's an ode to the author's foodscape, and his passion for it is infectious. Readers who have never heard of manteiga de garrafa or tried pickled peppers will be excited about Castanho's recipes and may be inspired to visit Brazil. (Nov.)