Recipes from The Taste of Portugal

The Taste of Portugal Cookbook

Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic The Taste of Portugal, it retains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs.

A white bowl of Portuguese golden soup, or sopa dourada, filled with slices of sponge cake and a custard sauce

Sopa Dourada ~ Portuguese Golden Soup

Slices of sponge cake are dipped in a sugar syrup, drizzled with a custard sauce, and sprinkled with cinnamon in this Portuguese Christmas tradition.

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