i got turned on to brazilian food for the first time recently,
particularly the meat dishes. now i'd like to know which cookbook is
recommended for brazilian cooking. any suggestions appreciated.

On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote:

> i got turned on to brazilian food for the first time recently,
> particularly the meat dishes. now i'd like to know which cookbook is
> recommended for brazilian cooking. any suggestions appreciated.

What dishes? A few years ago I sent 2 weeks on business in Rio and didn't
have a meal better than mediocre all the time i was there. The food tended
to be very bland. When I asked about the food the people there said that
up near the Amazon the food was better. I've spent time in both Chile and
Venezuela and liked the food in both of these places very much.

I would like to think that I just had bad luck picking restaurants in Rio.
Has anyone had better luck?

JakeInHartsel

Glenn Jacobs > writes:

>On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote:

>> i got turned on to brazilian food for the first time recently,
>> particularly the meat dishes. now i'd like to know which cookbook is
>> recommended for brazilian cooking. any suggestions appreciated.

>What dishes? A few years ago I sent 2 weeks on business in Rio and didn't
>have a meal better than mediocre all the time i was there. The food tended
>to be very bland. When I asked about the food the people there said that
>up near the Amazon the food was better. I've spent time in both Chile and
>Venezuela and liked the food in both of these places very much.

>I would like to think that I just had bad luck picking restaurants in Rio.
>Has anyone had better luck?

>JakeInHartsel

Well, it has been twenty or more years since I have been in Brazil, and
I had never been in Rio.

Brazil is a very big country. In the few years I spent in Sao Paulo, I
encountered several local cuisines.

There are a couple of things which distinguish Brazil.

In Sao Paulo, at least, on Wednesdays and Saturdays, one enjoys
*fejoida*. That is a stew of the last few days (much like US
restaurants offer a soup being "cream of yesterday"), served on rice,
and surrounded by slices of orange.

And then there was cachaca, the principal ingredient of a caiperinha.
--
J.Otto Tennant
Forsan et haec olim meminisse juvabit.
Charter Member of the Vast Right Wing Conspiracy

Glenn Jacobs > writes:

>On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote:

>> i got turned on to brazilian food for the first time recently,
>> particularly the meat dishes. now i'd like to know which cookbook is
>> recommended for brazilian cooking. any suggestions appreciated.

>What dishes? A few years ago I sent 2 weeks on business in Rio and didn't
>have a meal better than mediocre all the time i was there. The food tended
>to be very bland. When I asked about the food the people there said that
>up near the Amazon the food was better. I've spent time in both Chile and
>Venezuela and liked the food in both of these places very much.

>I would like to think that I just had bad luck picking restaurants in Rio.
>Has anyone had better luck?

>JakeInHartsel

Well, it has been twenty or more years since I have been in Brazil, and
I had never been in Rio.

Brazil is a very big country. In the few years I spent in Sao Paulo, I
encountered several local cuisines.

There are a couple of things which distinguish Brazil.

In Sao Paulo, at least, on Wednesdays and Saturdays, one enjoys
*fejoida*. That is a stew of the last few days (much like US
restaurants offer a soup being "cream of yesterday"), served on rice,
and surrounded by slices of orange.

And then there was cachaca, the principal ingredient of a caiperinha.
--
J.Otto Tennant
Forsan et haec olim meminisse juvabit.
Charter Member of the Vast Right Wing Conspiracy