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   • Book by Cherie Hamilton.
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Cuisines of Portuguese Encounters- Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and

Cuisines of Portuguese Encounters

Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and:

• Review:: 'Lusophone cuisine at its finest If you like to sample dishes from different parts of the world, this book is a great find. Not only does Cherie Hamilton include recipes from all the coutries where Portuguese is the official language (8 countries on 4 continents) as well as from countries where Portuguese is a widely-spoken unofficial language, she also gives history for each of the dishes. This brings the recipes into context, and introduces the reader/chef to a world that many may not be too familiar with. I haven't tried all of the recipes yet, but so far, everything has been absolutely delicious! Bom apetite!!
• Review:: 'Can we please have a British edition This is an excellent cookery book, with a historical and cultural dimension, an excellent work altogether, but... the language is American English. I have enjoyed the recipes I have tried but some I just cannot understand. Perhaps we all know that mold, flavor and savoring are American spellings for mould, flavour and savouring, no big problem there. We can guess that counter is the working surface where you work in your kitchen. Then comes skillet. The book uses a skillet for lots of recipes. I wondered what that might be. Eventually I found it in a dictionary. It is American for frying pan. I still have not found out what a chafing dish is, that one I don't know at all. When it comes to the ingredients in your recipe, there are problems too. What on earth is cilandro? What is collards and collard greens? What are navy beans and Great Northern beans? Please, can we please have a British edition.
• Review:: 'I returned my copy The substitution of margarine for butter, egg-beaters for eggs, and turkey for beef, as allowed in these recipes, made me apprehensive. Then I looked up a couple of dishes I knew, and she's got them wrong. Eggs and Basmati rice in Minche? And what is "white" soy sauce? Regular whole wheat flour does not substitute well in chapatis; and I've never heard of sugar in chapati dough, nor so much oil (5 table spoons to 1 1/2 cups flour), plus an additional brushing with 1/4 cup butter. Chapati dough is not supposed to (and will not) rise, as there is no leavening agent. If familiar recipes are not authentic, one cannot trust the unfamiliar ones. A saving grace for the book would have been to tap into the wealth of interesting history or anecdotes to accompany the recipes, but this is either not done at all, or skimpy at best.
• Review:: 'Around the world in your kitchen I bought this book out of curiosity and I am glad I bought it. It's the sheer variety of food, cuisine styles, ingredients. They come from all continents and latitudes. Most ingredients are easily available from large supermarkets or specialist shops. There is a list of mail-order sources, but they are in the United States. The glossary helps in more than one way. I couldn't find morcela but the glossary suggested black pudding as a replacement. The book has an average of one recipe each page, in a total of more than 330, in a combination of flavours from around the world. Something else I like is the section on Suggested Menus. It is excellent if you want to throw a themed party like a Brazilian Party Buffet or a Christmas Eve Supper as they do in Portugal.
• Review:: 'Thank you for the PANATAS This is an excellent cookery book with a lot of variety, not much can be missing. In all the places where I have been in Portugal all the cake shops have these delicious egg and cream tartlets with sugar and cinnamon on top they call pasteis de nata. Now you can buy them in the UK, where they are known by the abbreviated name PANATAS. Some supermarket chains stock them but not near where I live. When I saw a recipe for pasteis de natas, I mean PANATAS, in this book I bought it straight away. I can now have PANATAS any time. The recipe works quite well.

• Similar books:
• Portuguese Homestyle Cooking
• Food of Portugal
• Portuguese Cooking- The Authentic and Robust Cuisine of Portugal - Journal and Cookbook
• Taste of Macau- Portuguese Cuisine on the China Coast
• Lonely Planet World Food Portugal (Lonely Planet World Food Guides)