The Portuguese Cuisine - A Treasure Trove of Culinary Potential

Sharing meals and cooking brings happiness, believe authors Alexandra Klobouk and Rita Cortes Valente de Oliveira. They have packaged the flavors and recipes of Portugal into a book that serves as a cookbook, a pictorial guide, and a narrative journey into the culinary history of this small nation on the western edge of Europe. Make yourself comfortable with a fine glass of Portuguese wine and embark on a culinary journey through the cuisine of Portugal.

A Touch of Sea and Sun on Your Table

Portuguese cuisine is down-to-earth, prepared with regional ingredients that thrive in the diverse geography and climate of the country. It is dominated by flavors such as lemon and cinnamon, vineyards, and olive groves, with a hint of sea and sun. The selection of traditional recipes and fresh ideas from the new Portuguese cuisine is presented in this book. Rita Cortes Valente de Oliveira hails from a family of cookbook authors and has brought her vision of showcasing Portuguese cuisine to life with a five-member team across over 250 pages.

It All Starts with Tasty Appetizers

It all starts with Petiscos, delightful little appetizers such as green beans in batter, fried vegetable cakes, and spicy meat bites. The culinary journey of this cookbook also includes beloved local Sopas - soups that are a staple at every meal. A good soup doesn't require much, provided it's always made from seasonal and local ingredients, like the famous Caldo Verde, a green soup featuring a local cabbage variety as its main ingredient.

The Famous Fish Stew Caldeirada

Portugal is a great seafaring and fishing nation. It's no surprise that a large chapter in the cookbook is dedicated to Peixe - fish. Portuguese people have the highest per capita fish consumption in Europe, relishing not only their Bacalhau (salted and dried cod) but everything the Atlantic offers in terms of seafood. A highlight of this section is the recipe for the famous layered fish stew known as Caldeirada, which means “big mess,” promising great flavor.

Fresh Vinho Verdes are the perfect complement to fish, shellfish, and crustacean dishes.

A National Dish - Grilled Chicken with Piri-Piri Sauce

Meat and sausages are another cornerstone of Portuguese cuisine. The meat variety ranges from the famous native black pig to lamb, goat, rabbit, and game. Among national dishes is the popular grilled chicken with piri-piri sauce. Other meat dishes include partridge with chestnuts and pork tenderloin cooked in port wine.

Side Dishes that Steal the Show

The authors proclaim that their featured Acompanhamentos - side dishes have what it takes to steal the show from the main courses. Vegetables, legumes, rice from the Tejo, and bread are essential aspects of Portuguese culinary delights. From salads and purées to pestos and roasted vegetables, the variations of sides are nearly limitless.

Desserts that Narrate Portugal's Cultural History

Last but not least, a large chapter is dedicated to Doces - sweet treats, on which the Portuguese have always placed particular importance. Desserts tell the long story of the country. Many sweet delights originated in Portuguese monasteries, with nuns inventing new sweet creations over centuries. Desserts are often enjoyed with a glass of Port wine.

A Celebration of Portuguese Cuisine

This book is a true celebration of Portuguese cuisine. Set out on this special culinary journey and enjoy a fine Portuguese wine along the way.

We wish you great pleasure in reading and enjoying this culinary treasure!

(“The Portuguese Cuisine – A Cozinha Portuguesa”, Alexandra Klobouk and Rita Cortes Valente de Oliveira, Kunstmann Verlag, www.kunstmann.de)