Portuguese Cooking or Nancy Silvertons Sandwich Book

Portuguese Cooking: The Authentic and Robust Cuisine of Portugal

Author: Carol Robertson

Carol Robertson shares her fascination with the country and its cuisine in lively journal entries and delightful drawings, while David Robertson's evocative photographs provide a look at the wonders of the Portuguese landscape and culture. The result is a personal travel book for lovers of good food. Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. The simple-to-prepare dishes rely on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and the silken magic of virgin olive oil. Treat yourself to a true taste of Portugal.

BookList

A combination journal-cookbook reveals the charm of Portugal to those unfamiliar with the country, and acts as a reminiscence for those who are. First, a traveler's itinerary, accompanied by examples of traditional cuisines, covers a dozen of the most-frequented Portuguese areas, from the seaside resort of Nazare to the medieval walled town of Obidos. Next, more than 60 indigenous recipes provide a taste of Portuguese cooking, itself a mix of East and West gastronomy; potato and kale soup, cold egg pie with peas and sausage, bacalhau (or salt cod) in multiple dishes, and almond cheese tart are included. Neither of the two sections offers very sophisticated insight into the country's food heritage, but together they provide a decent first glimpse.

New interesting textbook: Introduction to Food Science or Market Integration Regionalism and the Global Economy

Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile

Author: Nancy Silverton

When Nancy Silverton began serving sandwiches one night a week at her award-winning Los Angeles restaurant Campanile, she envisioned a laid-back and intimate evening when she'd be able to relax, chat with customers, and have some fun devising new and creative recipes. Instead, her irresistible creations sparked a nationwide craze that has turned the humble sandwich into a gourmet meal that just happens to sit on bread. Written in Nancy's charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these recipes offer a creative solution to entertaining and will be a valuable addition to any home cook's repertoire.

Publishers Weekly

Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos. (Oct. 16) Copyright 2003 Cahners Business Information.