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Portuguese cuisine is very different from other that of other European countries, reflecting the country's relative isolation in
Europe
(it is bordered only by
Spain) and
Portugal's long maritime tradition
- with Portuguese explorers bringing back many influences from the
New World, Africa, the Far East, and the East Indies
- and fish and seafood being a major and important part of the Portuguese diet.
Portuguese cuisine is particularly known for salted cod, pork, and
its exciting use of spices.
Some popular Portuguese dishes include:
- Bacalhau - salted cod - there are many different
ways that this can be cooked, some say one way for each
day of the year, whereas others say over 1,000.
- Caldeira - a stew consisting of a variety of different
types of fish (and sometimes shellfish), together with
potatoes, tomato and onion. Spices are sometimes added
as well - typically nutmeg and saffron, cloves, allspice,
piri-pri, or ground ginger and curry powder, depending on
the region.
- In general, as noted previously, thanks to the country's long maritime tradition,
a wide variety of fish and shellfish are eaten in Portuguese cuisine.
These include
crabs,
hake,
horse mackerel (scad),
lamprey,
lobster,
octopus,
sardines (especially when grilled as sardinhas assadas),
scabbard.
sea bass,
shrimp and
squid.
- Cozido á portuguesa - a traditional rich meat stew,
made with beef and pork (or sometimes chicken), cabbage,
carrots, turnips, rice, potatoes and Portuguese smoked
sausages.
- Pastéis de nata - small creamy tarts, originally from Lisbon, but now popular throughout
Portugal, as well as former
Portuguese colonies.
On this page, you'll find a great selection of Portuguese Cook Books.
By Ana Patuleia Ortins
Interlink Publishing Group
Paperback (256 pages)
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Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and garlic marinated braises? The easy seafood preparations? Or, perhaps, the luscious, egg-sweet desserts, from light meringue puddings to rich, sweet breads? Peppered with a lifetime of anecdotes from a passionate cook's years in a Portuguese culture, Portuguese Homestyle Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in Portuguese Homestyle Cooking are of dishes prepared as they were in Portugal-but with the measurements standardized and perfected and the commonly used ingredients and methods fully explained. Novices and experienced chefs alike will enjoy preparing these savory dishes. |
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By Jean Anderson
William Morrow Cookbooks
Released: 1994-06-21
Paperback (288 pages)
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- An extensive bilingual glossary explains, defines, and describes
- Portuguese food, wine, cooking, and restaurant terms.
- With notes for cooks and travelers on the language
- of Portuguese wine, food, and dining.
- Wine notes have been completely revised and updated.
- Color photographs of Portugal by the author.
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By Tania Gomes
Thunder Bay Press (CA)
Hardcover (192 pages)
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By Cherie Y. Hamilton
Hippocrene Books
Hardcover (394 pages)
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By Joyce Esersky Goldstein
Time-Life Books
Hardcover (256 pages)
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Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair. |
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By Hilaire Walden
Book Sales
Hardcover (128 pages)
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By Annabel Jackson
Hippocrene Books
Paperback (118 pages)
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By Georgeanne Brennan
Free Press
Paperback (144 pages)
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With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well. The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that. The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish. With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat. |
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By Edite Vieira
Grub Street Cookery
Paperback (256 pages)
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Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal--now reissued by Grub Street--it retains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs. The first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass. Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson |
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By Richard Mayson
Mitchell Beazley
Paperback (368 pages)
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There has been a rapid transformation in Portuguese wines over the past decade. A new wave of young, forward-thinking winemakers has been coming to grips with Portugal’s unique range of grape varieties, and quality has improved dramatically. Richard Mayson, a leading authority on Portuguese wines, here provides the most up-to-date, comprehensive reference to the wide range of these vintages, including Port and Madeira. |
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