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Food Of Portugal

An extensive bilingual glossary explains, defines, and describesPortuguese food, wine, cooking, and restaurant terms.With notes for cooks and travelers on the languageof Portuguese wine, food, and dining.Wine notes have been completely revised and updated.Color photographs of Portugal by the author.

Paperback: 288 pages

Publisher: William Morrow Cookbooks; Pbk ed. edition (June 21, 1994)

Language: English

ISBN-10: 0688134157

ISBN-13: 978-0688134150

Product Dimensions: 8 x 0.7 x 9 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review: 4.7 out of 5 stars  See all reviews (32 customer reviews)

Best Sellers Rank: #443,486 in Books (See Top 100 in Books) #25 in Books > Cookbooks, Food & Wine > Regional & International > European > Portuguese

Jean Anderson is a member of `old school' cookbook authors and culinary educators such as Barbara Kafka, Marion Cunningham, Sheila Lukins, and Sara Moulton who edit major cookbooks such as the `American Century Cookbook' and the `Fanny Farmer Cookbook' and who edit major newspaper columns, all addressed to the average American family member who needs to cook and who doesn't have a lot of time to go out of their way to find culinary advice.On what seems to be the strength of an exceptionally strong personal love for Portugal and its food, Ms. Anderson has also joined the ranks of interpreters of important national cuisines such as Diane Kochilas (Greece), Penelope Casas (Spain), Lydia Bastianich (Italy) and Nancy Harmon Jenkins (Mediterranean). While Ms. Anderson has written about both Portuguese and German cooking, the interest in the latter seems to be simply another job, while the interest in the former is based on a lifetime of affection for this cuisine.Each of the four other interpreters of selected regional cuisines take a somewhat different approach to interpreting their subject. For example, Ms. Kochilas deals with Greece by region, as there are major variations in cuisine from Macedonia to the Dodecanese Islands. Ms. Jenkins and other writers dissect Italy and the Mediterranean by major food resource such as salt, olives, grapes, and wheat. Ms. Anderson's approach is most similar to that of Lydia Bastianich, with the difference that Ms. Anderson has no stories of a childhood growing up in Portugal. Both Ms. Bastianich and Ms. Anderson focus on the characteristic recipe methods of their subject.Portugal should probably be considered an honorary Mediterranean country.

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