i got turned on to brazilian food for the first time recently, particularly the meat dishes. now i'd like to know which cookbook is recommended for brazilian cooking. any suggestions appreciated.
On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote: > i got turned on to brazilian food for the first time > recently, particularly the meat dishes. now i'd like to > know which cookbook is recommended for brazilian cooking. > any suggestions appreciated. What dishes? A few years ago I sent 2 weeks on business in Rio and didn't have a meal better than mediocre all the time i was there. The food tended to be very bland. When I asked about the food the people there said that up near the Amazon the food was better. I've spent time in both Chile and Venezuela and liked the food in both of these places very much. I would like to think that I just had bad luck picking restaurants in Rio. Has anyone had better luck? JakeInHartsel
Glenn Jacobs <[email protected]> writes: >On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote: >> i got turned on to brazilian food for the first time >> recently, particularly the meat dishes. now i'd like to >> know which cookbook is recommended for brazilian cooking. >> any suggestions appreciated. >What dishes? A few years ago I sent 2 weeks on business in >Rio and didn't have a meal better than mediocre all the >time i was there. The food tended to be very bland. When I >asked about the food the people there said that up near the >Amazon the food was better. I've spent time in both Chile >and Venezuela and liked the food in both of these places >very much. >I would like to think that I just had bad luck picking >restaurants in Rio. Has anyone had better luck? >JakeInHartsel Well, it has been twenty or more years since I have been in Brazil, and I had never been in Rio. Brazil is a very big country. In the few years I spent in Sao Paulo, I encountered several local cuisines. There are a couple of things which distinguish Brazil. In Sao Paulo, at least, on Wednesdays and Saturdays, one enjoys *fejoida*. That is a stew of the last few days (much like US restaurants offer a soup being "cream of yesterday"), served on rice, and surrounded by slices of orange. And then there was cachaca, the principal ingredient of a caiperinha. -- J.Otto Tennant [email protected] Forsan et haec olim meminisse juvabit. Charter Member of the Vast Right Wing Conspiracy
