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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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What people are saying about recipes in The New Portuguese Table
Sea Bass with Fennel and Orange
This sauce is so lovely. The proportions of the sauce are perfect; it’s really a great combination of flavors. It comes together so quickly, then comes out so pretty! Perfect for any night of the week.
Skate with Leeks in a Saffron Broth
I used rock cod and red peppers. The [saffron] taste remained delicate, yet was rich and pronounced. It was certainly delicious and dinner-party worthy. Definitely goes into the do-again list.
Grilled Shrimp with Piri-Piri Sauce
Well, isn’t this the best quick shrimp dish ever! Having made the piri-piri sauce in advance (a couple weeks ago, as directed), I threw in the shrimp in the morning. They went on the grill for a few minutes before dinner, and there we had it! A salad tossed together and dinner was served. I did put a little bowl of piri-piri sauce out, but the shrimp had absorbed so much flavor, it wasn’t even touched.
Grilled Chicken Breasts with Spicy Coconut Sauce
I started marinating the chicken breasts the night before, so they were in more than 24 hours. The taste was wonderful! With the long marinade, the chicken really absorbed the flavors. I have to say that this dish wasn’t what I imagined to be Portuguese flavors. We certainly see Portuguese influence in dishes from around the world, and it only makes sense that there would also be some cross-pollination.
Cheese-Stuffed Pork Tenderloin
If there is anything that outshines the compelling smell of the amped-up red pepper paste as the tenderloin hits the skillet, it’s got to be the taste of the pork, with the sauce on the outside and the cheese on the inside. I served roasted carrots and turnips on the plate, and a green salad on the side. A complete winner for the senses and a worthwhile dinner party dish, to be sure.
Scrambled Eggs with Asparagus and Fresh Cod
Creamy eggs with onions, garlic, asparagus, and fried potatoes, are placed atop the spears of asparagus and make a soft landing for the seared cod. I used the suggested herb oil from page 40, which consisted of a bouquet from the garden heated in Tuscan olive oil for 8 to 10 minutes. This was a very nice addition and I used more of the oil for roasting vegetables at dinner time. All in all, a lovely meal for brunch, or anytime.
Punched Potatoes
Why are these potatoes so creamy? Leite mentions the creamy texture in the intro to the recipe, but I wasn’t expecting anything different from a usual roasted potato. Does the salt on the skin do something? Anyway, I don’t know the answer, but I loved these potatoes and the technique.
Baked Custard Tarts
Just fantastic. Not completely 100% authentic but close enough and utterly delicious. The dough is a little fussy to prepare but well worth the effort.
All reviews courtesy of members of Eat Your Books.
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 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.
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.