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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.
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?
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!
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.
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!
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.