The Cooking of Brazil (Superchef Series)

A note in the front "From the Author" introduces young people to traditional recipes from other countries, adapted to work in their kitchen. His goal is to introduce a world of exciting and satisfying recipes, along with the basic principles of kitchen safety, food handling, and common-sense nutrition. These are classic recipes from Brazil that range from very basic to challenging. "Before You Begin" includes "A Word About Safety" and "Cooking Terms." Next is "The Regions of Brazil and How They Taste"—a wonderful description of the areas with information about certain food products. Then comes—in careful detail—the soups and how to prepare them. Salads and appetizers are next: Fresh Shrimp and Black-Eyed Pea Salad, Hearts of Palm Salad, Cheese Rolls, and Miniature Meat Pies. Sauteed Greens, Brazilian Rice, Black Beans are in the vegetable and side dishes. Main dishes include Colonial Chicken, Smoked Meat and Black Bean Stew, Roasted Pork Tenderloin, Fish and Shrimp Stew. Desserts like Brazil Nut Cookies and Brazilian Birthday Candies are portrayed in colored photographs. Sections in the back include "Helpful Kitchen Equipment and Utensils," "Essential Ingredients in the Brazilian Kitchen," "Metric Conversion Chart," and the index. This title is part of the "Super Chef" series for the serious want-to-be or present cook. 2005, Benchmark Books/Michael Cavendish, Ages 12 to 18.


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