New Portuguese Table
Order The New Portuguese Table on Amazon.com, Barnes & Noble, and Borders.
Read reviews and press | ask David questions about the book | Order an autographed copy
Food photography by Nuno Correia / Design by Stephanie Huntwork
Bread chapter opening page
Recipe layout for Beef Turnovers (Rissóis de Carne)
DESCRIPTION OF THE BOOK
Nestled 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. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical 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 beloved by Americans and now combined in innovative ways.
In The New Portuguese Table, 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 nearly 100 full-color photographs and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.
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Looks fantastic. Can’t wait.
Most of my knowledge of modern Portuguese cuisine comes from the episode of “No Reservations” when Anthony Bourdain went there. I can’t wait to see some teaser excerpts either here or on your Amazon page.
I only saw one episode, and that’s where he took part in a pig slaughter, called a matança–very Old World. I’m not sure what else he’s covered.
Hi David, just bought your book and should get it on Monday. [Tony Bourdain's] “No Reservations” show was about the Azores and was fantastic. It starts in Fall River, Mass, where I live, which has the largest Azorean population outside of the Azores. My mother’s family is from there. We have the best Portuguese restaurants, markets, and bakeries of anywhere.
Steve, I’ve seen the show (in fact, there’s a quote from Tony on the back of my book), and I was born in Fall River, so I know its riches.
Congrats, David. Love the cover, the photos and style…can’t wait to get my hands on your new book.
Thanks Moses!
Hi, David, and congratulations on the book! It often takes foreigners like us to come in and shake up the status quo. Cortes de Cima did it for wine in Portugal, and you seem to be doing it with food! Do we really have to wait until August to get hold of it?!
Hi Carrie. Yes, sadly we do have to wait until August for the book. But I hope it’s worth the wait! Cortes de Cima is mentioned in the book, as it produces some of the best wines coming out of Portugal.
Ahh, well you should try Xisto! A Douro wine from Roquette e Cazes. That would be my top favorite!
Pete, I have. I visited Tomás at his vineyard in the Douro, and he poured me some. It’s an amazing wine. It was crush time, so it was a bit cool, and we sat on his terrance overlooking the infinity pool and the hills and river beyond. It was exquisite.
It’s here! It’s alive! It’s great! Congrats!
Ola! Leite, we are just so proud of you! All of the 150,000 people in Hawaii who are Portuguese, just love Portuguese food. We wish the best. Mahalo!
John, thank you so much for the kind words! I hope you enjoy the book. It’s got a lot of wonderful new and classic recipes in it.
So beautiful I could eat the pages! Congratulations on a magnificent work that is user friendly even to the kitchen-shy.
Thanks, Judith. It was lovely of you to comment.
The book looks fantastic. Thank you, David. This is just the kind of book on Portuguese food that I’ve been waiting for. And it’s going to make next year’s Christmas so easy — the time I’ll save not having to shop for gifts for my sisters will give me the opportunity to try out a couple of recipes!
Thanks, Mary Ann. That’s very kind of you. There’s a recipe in the book for roast turkey with two dressings–a bread-based one made with chouriço and a potato-based one made with pork that my family always served on Christmas. It’s wonderful. Plus lots of new, never-before-seen recipes, as well as many, many updated classics.
Thank you David! It’s about time that looking at books for recipes, we will see the title with the word “Portuguese” emblazoned on the cover. It’s been too long in coming. I would like to see many more.
Thanks, Ray. And I must say, the word Portuguese is big! I hope you like the book when it comes out. Stay tuned to the Portuguese section of LC. More info, recipes, and fun stuff will be added the closer we get to the publication date of Aug. 18th.
Wonderful! I can’t wait until August. It will be an early birthday present for me. I have observed your website for some time, and I believe this book is the inevitable result. Congratulations and much success. May you spread the word about our tasty, nutritious, and underrated cuisine.
Thanks for the well wishes. I hope you enjoy the book when it comes out. And check back on the site often, as more Portuguese content will be added over the next several months.
David, I wish I could write as well as you so you could understand how beautiful I feel this book is. I can hardly wait to hold it and read it and cook from it!
Maria, that’s so kind of you. I hope all your testing of the recipes was worth it now that you’ve seen the end result.
Congratulations, David. This will be a cookbook treasure.
Thanks, Blima. That’s might kind of you. Remind me to have your copy autographed!
We are so excited about this book. Being from the Azores, we find it refreshing to see modern takes on classic Portuguese cuisine.
Thank you! There are a lot of family favorites from the islands, but with a twist. As you say, “modern takes on classic Portuguese cuisine.”
David, I’m always so please to see our Portuguese culture showcased in any way–from the rustic traditions to our urban contributions. My brother, who is also a wonderful chef, fills me with pride every time I read any of his reviews or watch his dinner guests enjoy his creations at the restaurant, and I must say that not knowing you but knowing our wonderful culture and his love affair with food fills me with pride when I went online and read some of the articles written about you. I was please to see you promoting our festivals, (I, too, am from São Miguel), our food and of our the wonderful music of Fado. I’ve spent a considerable amount of time in our beloved Portugal, from north to south and have enjoyed all of its uniqueness. Thanks for making this Portuguese-Canadian even prouder to call herself Portuguese.
Adelia, thank you so much for the kind words. Yes, I’m quite proud of the book, what it says about our culture–its past and its future. And I’m proud to be a Portuguese citizen. I was able to get dual citizenship because when I was born my dad was still a citizen of Portugal. BTW, there will be more articles from me–here and in some upcoming publications. So keep a look out!
David,
Glad to hear from you! I’m looking forward to reading the articles and sharing them with others, after all we Portuguese must encourage and support each other. I find that’s the one thing that we don’t do enough of. However, I’m glad our generation is seeing this as an opportunity and our responsibility. I very happily and gladly accept this responsibility. We Portuguese citizens of which I’m honoured to be among, since I have dual citizenship as well, for I was born in Sao Miguel and migrated to Canada as a toddler, must continue to show our pride in our heritage and culture. Please feel free to keep in touch.
Adelia Amaral
Kudos! Echoing others who commented on your forthcoming bundle of joy, August seems a long way off–but at least there will be something to look forward to in August. Your creation will be a very welcome distraction from the increasingly stifling heat of southern California summertime. And, by the way, the photography samples above are gorgeous.
Congratulations again!
Hi Judith, thanks for the kind thoughts. I look forward to hearing your comments when you see the book. I’m very pleased with the photography. Nuno Correia is from Lisbon and came to NYC for two weeks to shoot. Being Portuguese, he has a real understanding of the food, including the contemporary dishes, as he shoots a lot of them for magazines in Portugal and other countries.
David,
How incredibly gorgeous! You must be so excited. I’ve been following your writings about Portugal for years, and can’t wait for the book. By the way, I loved your piece on the Tentúgal pastries in the latest issue of Saveur.
Carolyn, thank you. I look forward to your comments after you see the book. And if you ever get a chance to visit Tentúgal, stop by the bakery. Olga is lovely, and the pastries are delicious. So are the breads. And take the short drive to see the convent. I love its old, weather-beaten doors.
Adeus, David! Surely the fabulous cover of your book is a gateway to great reading inside! I’m confident your Portuguese heritage will be reflected in the pages. Your gift of writing, woven into your Portuguese background, is incredible! I look forward to purchasing your book. It sounds like a best seller! I wish you well.
Eliza, muito obrigado pela sua mensagem. There are a lot of recipes from my family, so my Portuguese heritage is definitely in there. Come back after you’ve seen the book and tell me what you think!
I can’t wait! David, this book is absolutely gorgeous. The photographs are beautiful and your text and recipes are thoughtfully researched and written. It was such a pleasure being a part of the testing process. Many of these recipes are now part of my regular routine.
We especially like the Shrimp in Potato Jackets, your fabulous Maionaise de Leite and that wonderful Orange Cake. Your rice pudding is the rice pudding to end all rice puddings. I could go on and on and on… I’m counting down the days until August 18th.
Ola David! Muitos parabens! I can’t wait to get my hands on your book. I’ve made many recipes from your Leite’s Culinaria site with great success. I’m sure the book will bring wonderful memories from home.
P.S. Are you one of my 40 plus cousins?? LOL
Cara Isabel, muito obrigado. I do hope you like the book. It offers a lot of different recipes–many never before seen in this country. But there are the classics, too. I could never forget to include those. And, who know? You very well could be one of my cousins!
Your new book is FABULOUS!!! I want to try everything but I don’t know where to start. Congratulations on this masterpiece. I love everything from your wonderful headers, to the information you provide, and, of course, the recipes. I HIGHLY recommend it to everyone…and if you don’t cook, read it. Sheilah
Thanks, Sheilah. Did you get an advanced copy?
I am so looking foward to reading and cooking from your book!
Anamaria, thanks. I just saw the first advanced copy. It’s gorgeous.
David, the book looks to be a hit, and the reviews are great. I’ve been patiently waiting for its release, can’t wait to get a copy. Congratulations and the best of luck. Manny
Uncle David, congratulations on your new book. Mom and I are going to buy it. Mom says to tell you she loves your chocolate chip cookies. Right now I’m trying to figure out how you made those great mashed potatoes and chives. It’s my turn to make dinner tonight. Maybe I’ll be as good of a cook as you someday. Call Me. Love You!
Hi, Megan. Thanks for the nice words regarding the book. The potatoes are easy. Peel and boil about 4 pounds of potatoes until tender but still hold their shape. Drain them in a colander until cool enough to handle. Meanwhile mix 1 cup of mayo and some vinegar, salt, and pepper in a small bowl. Mince a big bunch of chives, adding about 1/2 to the mayo mixture. Pour the mayo over the potatoes and toss well. Scoop the salad into a bowl and sprinkle the rest of the chives on top. (In you need more mayo, just add some.) But remember: always taste as you go along. A sprinkle of salt, a few grindings of pepper, a drizzle more of vinegar can make all the difference. Love you, too.
David – Thanks for the reply as my order has been placed and I’m excited especially for the potato recipes! Now if I could only bring back a sufficient amount of good Portuguese olive oil to the States from Lisbon every few months, I would be set! Sadly, there is a dearth of Portuguese culinary products in the greater Chicago area (olive oil, wine, and cheese). Boa Sorte!
I honestly have never had Portugese food but LOVE to cook. I am very much looking forward to your book and am anxious to open myself up to new discovery!!!
Congratulations on your new site, David. Your new site and recipes are beautiful and easy to follow, now we have no excuses not to cook and enjoy a wonderful and tasty meal. Big Thanks, you’re the best. Chow, Joe
Congratulations, David! It’s so gratifying to see all your hard work culminate in some well-earned recognition. I just got a copy today, and it’s a beautiful book. I’ve already earmarked a half dozen recipes to try, starting with that Lemon-Mint Chicken Soup.
Thanks, Renee. Finally, huh? I glad you like it, and I hope you’ll be making massa sovada for that husband of yours. Let me know if you have any questions. You can ask them in the new section Ask David.
David, As a fellow Fall Riverite I’m excited about your book. My brother is a private chef on a yacht, and he and I both spoke about purchasing several copies as gifts for friends and family. Congrats.
Derrick, thanks. I hope you enjoy it. I think by now all the major stores in the area are carrying it.
Hi, David, Great book, congratulations! My husband (of Ukrainian background) I LOVE Portuguese food. I’m planning on buying your book (got it from the library for now). I read your profile by Mark Rotella in Publishers Weekly. Please tell us what Portuguese restaurant in the Ironbound you went to with Rotella. The menu sounds great. We want to go tomorrow. Thanks.
Oksana, the restaurant is Seabra’s Marisqueira at 87 Madison St, Newark, NJ 07105. It’s a great place. I prefer to sit in front at one of the tables in the window. Suggestion: Bring the book and have it on the table. I’ve sent so many people their way that they always do something a little extra for my readers. And, whatever you do, don’t miss out on the açorda de marisco.
David, thank you so much for your recommendation and for your prompt reply! I was looking all over the Internet for this information. We are celebrating our daughter’s going away to college—and this will be a great treat! Thanks! Thank you for writing this book.
David, your book arrived and I couldn’t wait to begin cooking. So, tonight I outdid myself with the chicken on page 110! Caramba, que coisa maravilhosa! That sauce you use (”Amped-up Red Pepper Paste”, page 232) is so delicious I couldn’t help by eat a spoonful (well, two…) straight out of the blender! About the “piri-piri” sauce that’s required: that may be hard to find in some places in America, but I found it where I live (Santa Fe in New Mexico) at “The Spanish Table”, along with that beautiful copper cataplana, which gives me a very good reason to try your recipe on page 92! Thanks, David!
Lina, my pleasure. I’m so thrilled you’ve already enjoyed so many recipes. The Amped-Up Red Pepper Paste is pretty awesome. It’s also an important part of the pork and clams dish, one of my favorite recipes in the book. Write me when you’ve cooked more.
It’s here! It’s arrived!! Am holding your book in my hot little hands in my office in Singapore, and am thrilled to bits. QUE BELEZA, David – the recipes are making me drool and the photos are fabulous! Thank you so much for making this happen!
Ling, So glad you finally got the book, and you like it. The photographer, Nuno Correia, is a genius. He came all the way from Lisbon to shoot. Let me know how you enjoy the recipes.
I saw the librarian putting your cookbook on the new shelf, and it caught my eye right away. I got it out and then at home nestled on the couch to read it. I was delighted to find that you’re also from Fall River, and that your Vo-Vo came from Saint Michael [São Miguel] about the same time mine did. My Vo-Vo is no longer with us, but I’ll never forget as a child making sweet bread with her. Why is it that in the middle of the night, she said, “It’s time to make the bread.”? She didn’t speak much English, and I didn’t speak much Portuguese (moved to Philadelphia when I was 4), but we communicated through the food that she made. There was always enough for an army, and on Sundays it felt like one when the family stopped by. I’m really looking forward to making many of the recipes in the book, since most of her cooking was done from memory.
Obrigada!
Debbie
Debra, I’m happy you snatched the book before anyone else could. You probably were the first to check it out of the library. Like yours, my grandmother didn’t speak English well, and I didn’t speak Portuguese much, so we had our own language: Portglish. And we, too, communicated through food. It’s amazing how much love we conveyed without saying a lot.
Ok, David, I loved the book and just bought it from Amazon. This past week there was a nice article on your book in the Philadelphia Inquirer Newspaper. I clipped it out and will keep it with the book when it arrives. I forgot to mention before when I told you about my being originally from Fall River. Every summer when I go up there I ate my way through the city. The Liberal club, Saint Michael’s, and Ogil’s. I can’t think of their names of the others, but a good one was near Chaves Market on Columbia Street. Any recomendations?
Bom appitite!
Debbie
Debbie, I have to get back to you on that. When I go to Fall River/Swansea, I eat at home every day. I’m hungry for comida da minha mãe, so I don’t get to restaurants. I’ll be up there in mid-October for an event. I can certainly look for you.
I wish I could still eat at my VoVo’s, but now, it’s my turn to cook! Thanks.
Was just at Chaves [market], the two restaurants near there are: Sagres and Cinderilla’s.
Olá David, I just received my birthday present of an autographed copy of The New Portuguese Table. It is beautiful! I love the photos and stories that go with the recipes. It is really a work of art. Your writing style is so fun and at the same time the work you put into this is very evident. Its beautiful. Parabens!
Thanks, Cherie. So glad you like it. And happy birthday!
I just moved to the Azores last year (from the States), and I’m SO excited to have your cookbook! (I just received it as an early, early Christmas present). I love cooking, but the other Portuguese cookbooks I have are kind of old-fashioned and daunting, in a way. I just read through yours and bookmarked so many of the recipes I want to try, and I have great access to all of the ingredients! My local grocery store and outdoor market have a ton of presunto, chourico and linguica, bacalhau, good olive oil, fresh favas (in season), etc. Yay!
So glad you got the book—and that you can get so many wonderful ingredients nearby. You must write me and tell me how you liked some of the recipes.
Just got the last copy at the local B&N on Thursday and spent the rest of the day “in the pages” just imagining future meals! Congratulations on a beautiful work full of great pictures, great commentary, and certainly great inspirations! Thank you, thank you, thank you!
I am Azorean (from Terceira) and live in Hawaii. A friend just gave me The New Portuguese Table. I love it. Beautiful pictures and recipes. Feliz Natal e Prospero Ano Novo. Felicidades.
Hello, Fátima. So glad you like the book. I hope you have many years of happy cooking with it. Feliz Natal e Prospero Ano Novo, também!
Hello David. I found a link to your book in all places Men’s Health (Dec 2009) and I will be looking to buy a copy of your book. I am Azorean (from Terceira) and love Portuguese cooking. I have about 12 Portuguese cookbooks and I will be adding this one to the collection. Americans should know how simple and wonderful Portuguese cuisine is and tasty. How about a special on the FOOD NETWORK!
Ana, now you’re talking! All you and about 6 million other people have to do is storm the offices of Food Network and demand to see me on TV. I wish Portuguese food were higher on their list, but perhaps someday. In the meantime, I’ve done a lot of local TV, national radio, and will be on a national talk show this spring. Boo-yah!
Great book, David! I’m really enjoying cooking from it—reviewed it on my site.
Best regards,
Kate
Thanks, Kate. Much appreciated!