The Brazilian Table

About this book

The Brazilian Table was a Julia Child First Book Award finalist and a finalist for the Gourmand International Cookbook Award. Brazilexotic sensual mysteriousmingles pleasure with high energy and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc cachaa pequi hearts of palm and Dend palm oil with the rich cultures of Portugal Africa Japan the Middle East and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup Fish Paupiette with Crabmeat Brazilian-Style Papaya Galette Chicken Xim-Xim Coconut Custard Baha Way Gil Puff Pastry Tart and Guava Paste Souffl. Authored by master chef Yara Castro Roberts-one of Brazils most forthright advocates of its lifestyle and cuisine this intimate look at the regions of Minas Gerais the Amazon the Cerado and the Bahas from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods. Chef Yara Roberts is well known in the arena of international chefs. She graduated from Boston University School of Culinary Arts and holds degrees from the Sorbonne and the cole du Louvre. She taught at the Brazilian Academy of Cooking before moving to Paraty Brazil where she operates the Academy of Cooking and Other Pleasures with her photographer husband Richard Barclay Roberts.