Brazilian Cookery: Traditional and Modern by Margarette de Andrade is a landmark exploration of Brazil’s rich culinary heritage. First published in 1965, this comprehensive guide traces how Indigenous, African, and Portuguese influences shaped iconic dishes like feijoada, farofa, and pão de queijo. Both historical record and practical kitchen companion, it captures the depth, regional diversity, and enduring spirit of Brazilian cooking.
Book Details
- Binding
- Hardcover
- Language
- English