Escoffianas Brasileiras.pdf
ed. The book on the top of this list is nothing less than a gospel for sushi lovers. The New York Times called it "A Book to Wow Your Family and Friends" and praised its "wickedly playful recipes" and "meandering prose".
With their stories of 'cool' and'satisfying' ingredients, Escoffianas Brasileiras is a welcome change from the usual stolid cookbook, a "Raleigh News and Observer" raves. If you want to taste more than to cook, this is a book to buy! It's filled with funky, exciting ideas and recipes for eating unusual foods. While certain foods have special traditions, the majority of these ideas can be adapted to suit the likes of those who are not "traditional" in their taste. The book does an excellent job of compiling wild foods, and is full of inspiration for those who seek to redefine the classical recipes.
The book has sections devoted to shrimp, rice, poultry, seafood, veggies, and desserts, and each section provides both a general description of the food and recipes using that food. It is divided into two sections: Fish, Seafood and Shellfish, and Meat, Vegetable and Poultry. In the Meat section, there is a brief introduction to country cooking and how to adapt "the way you cook to the way you live" (P. 61). This is a fascinating approach and helped me to understand that cooking is more about transforming an item into something new rather than sticking with the same recipes time after time. The sections are organized in the same order as the table of contents, so that the reader can follow the recipes.
The descriptions of food are based on technique rather than flavor; so, for example, rather than being told that the cod is "grilled", you would instead be told that it is "seared". You might not agree with all of the recipes, but most are clear and easy to follow. They are interspersed with great essays about the food, local traditions, and other interesting info. If you have a seafood collection, this book will bring you a selection of recommendations. It is full of mouthwatering recipes, many involving lobster or a combination of different seafood.
The book does an excellent job of providing explanations, sometimes with sample menus, of how the items can be prepared. For example, it explains how the cod can be "seared, grilled or battered and fried" (P. 69). The recipes are
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