{"product_id":"the-new-portuguese-table-isbn-9780307394415","title":"The New Portuguese Table","description":"\u003cb\u003eJames Beard Award-winning writer, David Leite takes you on a culinary journey into the soul of Portugal.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. \u003ci\u003eThe New Portuguese Table\u003c\/i\u003e looks at this fascinating country's 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, traditional dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all common in American kitchens and now combined in innovative ways.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe New Portuguese Table\u003c\/i\u003e, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, \u003ci\u003eThe New Portuguese Table \u003c\/i\u003eis the definitive handbook of the exciting cuisine of Portugal.\"Three-time James Beard Award winner Leite has written a foodie love letter to a European nation. The culinary profile of the 13 historic provinces, along with a shopping guide to the Portuguese pantry, are great, but the real payoff is the 130-plus recipes that range from the veggie-rich caldo verde to such new classics as scrambled eggs with asparagus and fresh cod.\"\u003cb\u003e— \u003ci\u003eBon Appétit\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"Iberian gem. . . . the best book on the subject of Portuguese cooking in years. Leite, whose parents emigrated to the U.S. from Portugal, is captivated by the way cooks there have pointed their under appreciated cuisine in new directions.\"\u003cb\u003e—\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"David Leite takes you right to the heart of the good stuff, scrupulously (and appetizingly) exploring and explaining an egregiously overlooked and unappreciated range of flavors and ingredients. Portugal once ruled the known world, and the recipes in this book are–in many ways–the history of the world–on your plate.\"\u003cb\u003e—Anthony Bourdain\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Beautifully illustrated, \u003ci\u003eThe New Portuguese Table\u003c\/i\u003e is a smart, delicious and highly personal travelogue through both memory and terrain.\"\u003ci\u003e\u003cb\u003e—Miami Herald\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Leite's book is a stunning passport to a food and a people virtually unknown to most Americans, even though they are only five hours away from our mainland.\"\u003ci\u003e\u003cb\u003e—The Huffington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Long overlooked in our culinary literature, Portugal's rich, historic cuisine finally has a passionate and knowledgeable ambassador in David Leite. Keenly aware of what modern American cooks want these days, Leite has compiled an incomparable collection in which every recipe is as rewarding to eat as it is simple to make. Bravo David!\"\u003cb\u003e—Anya von Bremzen, author of\u003ci\u003e The New Spanish Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage.\"\u003cb\u003e—\u003ci\u003ePublishers Weekly, \u003c\/i\u003estarred review\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"A thrilling travelogue, a thorough guide to Portuguese regional dishes and ingredients, and a transporting kitchen companion. The recipes in it will not only spirit you to an exotic, alluring place, they'll change the way you cook.\"\u003cb\u003e—Matt Lee and Ted Lee, authors of \u003ci\u003eThe Lee Bros. Simple, Fresh, Southern\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"The temptation is to look only to the past and the traditional, but David knows cuisines are restless, ever shifting beings. He gifts us with the land of his family as it was and as it is now.\"\u003cb\u003e—Lynne Rosetto Kasper and Sally Swift, authors of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Splendid Table's How to Eat Supper\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"\u003ci\u003eThe New Portuguese Table\u003c\/i\u003e is a welcoming, wonderful, satisfying, and passionate cookbook, an enticing view of Portugal through the lens of its food. Bravo!\"\u003cb\u003e—Paula Wolfert\u003cbr\u003e\u003c\/b\u003eDAVID LEITE, a Portuguese citizen, is a James Beard award-winning writer and the founder of the popular website www.leitesculinaria.com, a hub for recipes and food journalism. \u003ci\u003eThe New Portuguese Table \u003c\/i\u003ewon the IACP 2010 Julia Child Award for First Book.\u003cb\u003eGreen Olive Dip\u003c\/b\u003e\u003cbr\u003epatê de azeitonas verdes\u003cbr\u003emakes about 1½ cups\u003cbr\u003e\u003cbr\u003eWhen I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip was brought to our table. As I nattered away with friends, I dipped, spread, and nibbled, until I realized I alone had eaten all of it. Later, when I became friendly with the cook, Ilda Vinagre, I watched her make it and was flummoxed when she whipped up its silky base: Milk “Mayonnaise” (page 237)–whole milk whirred into a smooth consistency with the addition of vegetable oil. I serve this as a dip with a platter of crudités, alongside crackers or bread, or, sometimes, as a topping for grilled fish.\u003cbr\u003e\u003cbr\u003eAtenção •Don’t make this in a food processor. The bowls of most processors are too large to allow the scant amount of ingredients to whip up to the right consistency. A small narrow blender, or a mini chop or handheld blender, works best.\u003cbr\u003e\u003cbr\u003e⅓ cup whole milk\u003cbr\u003e6 oil-packed anchovy fillets \u003cbr\u003e1 small garlic clove, smashed\u003cbr\u003eLeaves and tender stems of 6 fresh cilantro sprigs\u003cbr\u003ePinch of freshly ground white pepper\u003cbr\u003e¾ cup vegetable oil\u003cbr\u003e⅔ cup pitted green olives such as manzanilla, rinsed quickly if particularly salty, roughly chopped\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e1.Add the milk, anchovies, garlic, two thirds of the cilantro, and the pepper to a blender and pulse to combine. With the motor running, pour the oil in what the Portuguese call a fio, or fine thread. Keep whirring until the oil is incorporated and the mixture thickens, 30 to 40 seconds.\u003cbr\u003e2.Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46300288024805,"sku":"NP9780307394415","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307394415.jpg?v=1767740679","url":"https:\/\/k12savings.com\/products\/the-new-portuguese-table-isbn-9780307394415","provider":"K12savings","version":"1.0","type":"link"}