The Food and Cooking of Portugal : Traditions, Ingredients, Tastes, Techniques, 65 Classic Recipes. Cet article n’est pas disponible.The Food and Cooking of Portugal : Traditions, Ingredients, Tastes, Techniques, 65 Classic Recipes

Explore the rich, varied and historic cuisine of Portugal in this sumptuous cookbook, with appetizing recipes from a world-renowned Portuguese chef and restaurateur. It includes a fascinating introduction about the culture and regions of Portugal, the most important aspects of the cuisine, and information about equipment, materials, ingredients and special techniques. Portugal's culinary traditions change with the landscape, from the north to the south of the country and from the sea border to the rugged, mountainous interior. The recipe chapters contain a selection of delicious dishes that reflect the varied tastes of Portugal, and feature ingredients such as leafy greens, garlic, sheeps' milk cheese, pork sausages, spider crab, wild mushrooms, chestnuts and almonds. Recipe highlights include the refreshing taste of Tomato Salad with Marinated Peppers and Oregano, the warming Chestnut and White Bean Soup from the north, the dry salted cod Bacalhau served with potato mash gratin, the smooth-tasting Roast Pork Ribs with Milhos (polenta) and the irresistible winter treat of Fried Bread with Port Sauce. The book is illustrated with over 260 inspirational photographs, the perfect way to discover a remarkable culinary heritage. Miguel Castro e Silva opened his first restaurant, Quinta do Vales, in 1991, and in 1993 his second establishment, Restaurante do Miguel in Oporto, was classified as one of the top 12 best Portuguese restaurants. He currently runs a restaurant called Bull & Bear, which he set up in 1997 in Porto, selected by the Financial Times as one of the top 25 restaurants in Europe. Miguel was voted Chef of the Year 2000 by the Portuguese Academy of Gastronomy and in 2005 he was selected as the country's top chef. An established authority on Portuguese food and wines, he lectures throughout Europe and works as a restaurant and events consultant.