The LaSalette Cookbook features the recipes of Portuguese-born chef Manuel Azevedo, who has proudly endeavored to share the great cuisine of Portugal through his adaptation of the flavors of his homeland to his current home in the Sonoma Valley, California, where he owns and runs the acclaimed LaSalette Restaurant. Just like its Iberian neighbor, Spain, the cuisine of Portugal deserves a place among the esteemed cuisines of the world by virtue of its complex balance of flavors and emphasis on top-quality ingredients. In this book, as in LaSalette Restaurant, Chef Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients. Chef Azevedo's repertoire of dishes range from traditional Portuguese fare with his own twists, such as his sopas do Espírito Santo (tender meat and vegetables served alongside richly flavored broth-soaked bread), caldeirada (steaming and generously laden seafood stew), and pastéis de bacalhau (cod cakes with homemade mayonnaise and preserved lemon) to contemporary seasonal dishes given a Portuguese flair such as his Dungeness crab bisque with Madeira, presunto and mushroom-stuffed roasted pork loin, and duck breast roulade to exotic dishes inspired by Portugal's expeditionary history such as his Goan mussels, cassava-crusted fried oysters, and feijoada completa (Brazilian black bean stew). As Chef Azevedo maintains, Portuguese cuisine should be seen as pliable, worldly, and adaptive, which is the way it has evolved for centuries. With the base flavorings of Portuguese cooking introduced early in the book, readers will learn to create Portuguese cuisine using their local ingredients wherever they are in the world.
Hardcover 2012
First Printed 2012
Henrique and Henrique
Previously Owned
