The Brazilian Table

'The Brazilian Table' Brazilexotic-sensual, mysteriuos-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaca, pequi, hearts of palm, and Dende palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahia Way, Gilo Puff Pastry Tart, and Guava Paste Souffle. Authored by master chef Yara Castro Roberts-one of Brazil's most forthright advocates of its lifestyle and cuisine-this intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahias from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods.