Portuguese Cuisine - A Treasure Trove of Delights

Cooking and sharing meals bring joy, believe authors Alexandra Klobouk and Rita Cortes Valente de Oliveira. In their book, they present the flavors and recipes of Portugal, which serve as both a cookbook, a pictorial collection, and a narrative journey through the culinary history of this small nation on the western edge of Europe. Get cozy with a glass of Portuguese wine and embark on a delectable journey into Portuguese cuisine.

A Taste of Sea and Sun on Your Plate

Portuguese cuisine is hearty, made from regional ingredients thriving in the diverse geography and climate of the land. The flavors of lemon, cinnamon, vineyards, and olive groves create a hint of sea and sun. The traditional recipes and fresh ideas of the new Portuguese culinary scene are highlighted in this book. Rita Cortes Valente de Oliveira, hailing from a family of cookbook authors, brings her vision of Portuguese cuisine to life with a five-member team over 250 pages.

It Starts with Delicious Appetizers

Everything kicks off with Petiscos, delightful little appetizers such as green beans in batter, fried vegetable patties, and spicy meat bites. The culinary journey in this book also encompasses the much-loved local Sopas - soups that are a staple at every meal. A good soup requires little, provided it is always crafted from seasonal and local ingredients, such as the famous Caldo Verde, the green soup made from a local cabbage variety.

The Famous Fish Stew Caldeirada

Portugal is a great seafaring and fishing nation, making it no wonder that fish, or Peixe, gets significant attention in the cookbook. The Portuguese have the highest per capita fish consumption in Europe, passionately enjoying their Bacalhau (salted and dried cod). A highlight in this section is the recipe for the famous layered fish stew called Caldeirada, meaning "big mess," promising delightful flavors.

Fresh Vinho Verdes serve as the ideal pairing for fish, shellfish, and crustacean dishes.

A National Entrée - Grilled Chicken with Piri-Piri Sauce

Meat and sausages are clutch cornerstones of Portuguese cuisine. The options range from the famed native black pig to lamb, goat, rabbit, and game. A beloved national dish is the grilled chicken with piri-piri sauce, with other delightful offerings such as partridge with chestnuts and pork tenderloin prepared in port wine.

Side Dishes that Outshine the Main Course

The authors express that their selected Acompanhamentos - side dishes - have the power to outshine the main courses. Vegetables, legumes, rice from the Tejo, and bread are essential components of Portuguese culinary delights. The variations of sides range from salads and purées to pestos and roasted vegetables.

Desserts That Narrate Portugal's Cultural Heritage

Finally, a substantial chapter is dedicated to Doces - the sweet treats, showcasing the Portuguese historic fascination with desserts. Many sweets date back to monastic origins, where nuns crafted new creations for centuries. Traditional desserts are often enjoyed alongside a glass of Port wine.

A Celebration of Portuguese Cuisine

This book stands as a genuine celebration of Portuguese cuisine. Set off on this culinary journey, and enjoy a fine Portuguese wine on the side.

Wishing you much joy in exploring and savoring this culinary treasure!

(“Portuguese Cuisine – A Cozinha Portuguesa”, Alexandra Klobouk and Rita Cortes Valente de Oliveira, Kunstmann Verlag, www.kunstmann.de)