Free Download The New Portuguese Table: Exciting Flavors from Europe's Western Coast, by David Leite

Free Download The New Portuguese Table: Exciting Flavors from Europe's Western Coast, by David Leite

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The New Portuguese Table: Exciting Flavors from Europe's Western Coast, by David Leite

Free Download The New Portuguese Table: Exciting Flavors from Europe's Western Coast, by David Leite

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From Publishers Weekly

Starred Review. This is the perfect cookbook for lovers of salt cod, and it just might be the perfect cookbook for those who dislike the mild, Atlantic fish. Leite, a three-time James Beard–award winner and proprietor of the Web site LeitesCulinaria.com, offers a wealth of recipes for the brackish dried fish, including a traditional version of pastéis de bacalhau (salt cod fritters). But cod is but one of the amaazing dishes offered here. By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage. This fully illustrated book begins with an extensive glossary of Portuguese staples, plus a port primer and an introduction to Madeira, and ends with a chapter devoted to workhorse sundries such as fiery piri-piri paste and smoked paprika oil. Along the way home cooks are introduced to a delectable jumble of dishes that range from classic to contemporary. A comforting adaptation of the fabled stone soup is enlivened with spicy chouriço sausage; simple-yet-elegant duck breasts are sauced with white port and black olives; and a dip made with anchovies, green olives, cilantro, and whole milk is surprisingly harmonious. The desserts are comparatively docile—molasses cookies, baked custard tarts—but the recipe variation for fatias douradas (Portuguese sweet bread French toast) is truly over-the-top. (Aug.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Review

"A modern classic cookbook."—BlackBook.com"Three-time James Beard Award winner Leite has written a foodie love letter to a European nation. The culinary profile of the 13 historic provinces, along with a shopping guide to the Portuguese pantry, are great, but the real payoff is the 130-plus recipes that range from the veggie-rich caldo verde to such new classics as scrambled eggs with asparagus and fresh cod."—Dana Dickey, Bon Appétit"Iberian gem. The New Portuguese Table by David Leite, a prolific food journalist who founded the website LeitesCulinaria.com, is the best book on the subject of Portuguese cooking in years. Leite, whose parents emigrated to the U.S. from Portugal, is captivated by the way cooks there have pointed their under appreciated cuisine in new directions. He dutifully catalogs Portugal's iconic wines and traditional foods--we learn how to make clams and chouriço in a copper cataplana--but we also get decidedly new-school preparations like cheese-stuffed pork tenderloins and Filet-o-Fish-inspired salt cod sandwiches. Trad or mod, this is some winning home cooking."—Saveur"Beautifully illustrated, The New Portuguese Table is a smart, delicious and highly personal travelogue through both memory and terrain." —Maricel E. Presilla, MiamiHerald.com"In Leite's The New Portuguese Table, the author performs a multitude  of feats: first, he provides [a] culinary travel guide to the country of his ancestors...introduces, with great  specificity, a multitude of regional delicacies...and finally presents recipes  ranging from the most remarkably parsimonious...to the more extravagant and modern. Leite's book is a stunning passport to a food and a people virtually unknown to most Americans, even though they are only five hours away from our mainland."—Elissa Altman, The Huffington Post"This is the perfect cookbook for lovers of salt cod, and it just might be the perfect cookbook for those who dislike the mild, Atlantic fish. Leite, a three-time James Beard award winner and proprietor of the Web site LeitesCulinaria.com, offers a wealth of recipes for the brackish dried fish, including a traditional version of pastéis de bacalhau (salt cod fritters) and a newfangled mini salt cod sandwich that is the Portuguese equivalent of McDonald's Filet-O-Fish. By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage. This fully illustrated book begins with an extensive glossary of Portuguese staples, plus a port primer and an introduction to Madeira, and ends with a chapter devoted to workhorse sundries such as fiery piri-piri paste and smoked paprika oil. Along the way home cooks are introduced to a delectable jumble of dishes that range from classic to contemporary. A comforting adaptation of the fabled stone soup is enlivened with spicy chouriço sausage; simple-yet-elegant duck breasts are sauced with white port and black olives; and a dip made with anchovies, green olives, cilantro, and whole milk is surprisingly harmonious. The desserts are comparatively docile–molasses cookies, baked custard tarts–but the recipe variation for fatias douradas (Portuguese sweet bread French toast) is truly over-the-top. (Aug.)"—Publishers Weekly (Starred Review)"If your finances don't permit a trip abroad this year, perhaps this cookbook will provide some comfort–though it might just reinforce your urge to hit the sunny beaches of the Algarve. Leite, a noted Portuguese American food writer and publisher of the James Beard Award-winning web site Leite's Culinaria (www.leitesculinaria.com), begins by outlining Portugal's diverse regional cuisines and then describes traditional ingredients. From there it is a straightforward listing of appetizers, soups, fish, meat, poultry, vegetable/egg/rice dishes, breads, sweets, liqueurs, and condiments, with approximately 150 recipes overall. Each recipe begins with a paragraph relating its background, which adds to the book's homey feel. The recipes, many inspired by Leite's memories of his grandmother's cooking, are designed for the home cook and generally don't require exotic ingredients, although a supplier for salt cod may be necessary. A list of sources is provided for the few hard-to-find items, and color photos add to the presentation. Full of delicious-sounding recipes, this title is sure to appeal to adventurous cooks wanting to try a new ethnic cuisine and will also be popular with Portuguese American communities."—Susan Hurst, Miami Univ. Libs., Oxford, OH (Library Review)"David Leite's The New Portuguese Table is in fact three superb books in one volume: a thrilling travelogue, a thorough guide to Portuguese regional dishes and ingredients, and a transporting kitchen companion. The recipes in it will not only spirit you to an exotic, alluring place, they'll change the way you cook. We'll wager that after making Potato Skin Curls with Herbs, you will never look at potato peelings the same way again!"—Matt Lee and Ted Lee, authors of The Lee Bros. Simple, Fresh, Southern"David Leite takes you right to the heart of the good stuff, scrupulously (and appetizingly) exploring and explaining an egregiously overlooked and unappreciated range of flavors and ingredients. Portugal once ruled the known world, and the recipes in this book are–in many ways–the history of the world–on your plate."—Anthony Bourdain"This book begs the question why, in heaven's name, have we ignored Portugal for so long? David Leite's Portuguese dishes practically stand up and salute with flavor. And he is smart about the Portugal he portrays. The temptation is to look only to the past and the traditional, but David knows cuisines are restless, ever shifting beings. He gifts us with the land of his family as it was and as it is now. We'll be cooking from this book for a long time."—Lynne Rosetto Kasper and Sally Swift, authors of The Splendid Table's How to Eat Supper"I am very impressed with The New Portuguese Table. It is a welcoming, wonderful, satisfying, and passionate cookbook, an enticing view of Portugal through the lens of its food. David Leite is a terrific writer and he has a lot to teach us about one of Europe's most extraordinary and diverse cuisines. Bravo!" —Paula Wolfert"Long overlooked in our culinary literature, Portugal's rich, historic cuisine finally has a passionate and knowledgeable ambassador in David Leite. Keenly aware of what modern American cooks want these days, Leite has compiled an incomparable collection in which every recipe is as rewarding to eat as it is simple to make. Bravo David!" —Anya von Bremzen, author of The New Spanish Table

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Product details

Hardcover: 256 pages

Publisher: Clarkson Potter; First Edition edition (August 18, 2009)

Language: English

ISBN-10: 0307394417

ISBN-13: 978-0307394415

Product Dimensions:

7.7 x 0.9 x 10.3 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

67 customer reviews

Amazon Best Sellers Rank:

#415,233 in Books (See Top 100 in Books)

I came back from Portugal craving the food. I ordered this cookbook with my fingers crossed. The first Chicken Lemon Mint soup I made was a hit with everyone in our family. For the first time in their lives BOTH of my 6-year-old grandsons liked a dish---at the same me time! I look forward to all the other recipes. Very typical Portuguese cuisine, which I personally think is highly underrated internationally. Love this cookbook...at least if the recipe quality matches the one dish I have made so far.

Big fan of this title. I have been in a groove of cooking going from country to country to widen my skills. I have made half a dozen dishes and each has turned out well. The recpies are easy to follow and most have a nice coloroed picture of said recipe. The stories attached to the book lends it a nice personal touch.Nothing too difficult to cook within these pages and if you live in a large city one should be able to source all the ingredients that are requested within.

I have many, many cookbooks but this one is certainly something special. First, I'm not Portuguese so don't really have a feel for what "real" Portuguese cooking is like. That said, I love to cook and know what I like ... and, so far, I love every recipe I've tried in this book. The recipes are not difficult and they don't really require a lot of special ingredients. Plus, if you have some cooking experience, you can easily substitute for things that you can't find ... like beef short ribs for the beef shanks, etc. But the best part, my husband, whose only claim to fame in the kitchen is breakfast, has actually made several of these recipes and they turned out great! That alone is worth the price of the book.

This book is absolutely amazing! Everything I've made from it has tasted wonderful. Each recipe comes with a small story either about the origin of the dish or how David Leite came to discover it. The recipes are fun to make and not to difficult. My grandfather is from the Azores and my grandmother is from Brazil. The dishes in this book take me back to my grandmothers kitchen. I've recently had my first kid and look forward to filling my kitchen with the magnificent aromas from the dishes in this book.

Right next to Joy of Cooking, Julia's books, Making of a Cook Madeleine,Kamman, is The New Portuguese Table by David Leite.You hope that a nwe Cookbook, takes you beyond your cooking boundaries....This definitely does...Milk Mayonnaise and much more. There are dozens of new and exciting tastes to explore! You may want it to be your number 1 book! A Doctor friend told me the Portuguese way of eating is most likely the healtiest as well as being simply delicious.

This is a great cookbook, for several reasons. First, the recipes here actually work, most of them producing unique and fantastic results. I know this is true because I wasn't exactly the most experienced cook when I started using this book, and yet from the beginning I've had successful and great-tasting results with these recipes.Also, the author has a very unique and refreshing outlook on cooking and on Portuguese cuisine - this book contains recipes for many classic Portuguese dishes, but often with a modern twist. The author isn't afraid to experiment, and most of the recipes here are accessible to American cooks. In fact, I was able to get most of the ingredients required here, and was able to substitute the ones I couldn't get. (With the exception of Chouriço and Spanish Chorizo, which are annoyingly hard to find in Denver). Many of the recipes are tweaked from the traditional Portuguese versions, but in such a way as to optimize taste and flavor with ingredients that may be more readily available on hand.My favorite recipes here are Milk Mayonnaise (it's fantastic, the only catch is you have to buy a hand blender), Steak on Horseback, Baby Octopus and Potato Salad, and Cilantro Bread Soup.I'm not sure why Portuguese cuisine hasn't received more attention, since it is absolutely amazing. Hopefully this book will help give it the attention it deserves. David Leite is a truly unique and talented chef and food writer, and I can't wait till he comes out with a new cookbook.UPDATE: this book is even better than I originally thought, I wish I could give it ten stars. I have, since the original review, made many more of the recipes (including the Curried Mussels and the Kale and Chorizo Stew for my husband) and they have all consistently come out fantastic. I own about ten cookbooks that I love and use a lot but I think this is probably the one that's most heavily used - almost every other recipe in it is marked with a pink sticky, which is how I designate my favorite recipes.

My mouth was watering while reading this book. There are many recipes that look easy and tasty! I remember several of these cooking on my grandmother's stove.

My husband and I love to travel and Portugal is one of our favorite places to visit.We often dream about the wonderful food of this country and finally we are able to enjoy many of the dishes we love.Last night I made the most amazing Roasted Chicken with Potatoes from David Leite's cookbook. It makes my mouth water just thinking about it today. What I love about this book is that it is easy to follow and it wants you to stay home all day and just cook.Finally a cookbook that would make any Portuguese person proud.

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