New Portuguese Table

Order The New Portuguese Table on Amazon.com and Barnes & Noble.

Read reviews and pressAsk David questions about the book

First Book/Julia Chid Award teaser

Food photography by Nuno Correia / Design by Stephanie Huntwork

Bread Chapter

Bread chapter opening page

Rissois de Carne (Beef Turnovers)

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.

Media Inquiries

Kate Tyler
Clarkson Potter
(212) 572-2551
ktyler [at] randomhouse [dot] com

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.

Comments

  1. 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!

    1. 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.

  2. 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

  3. We are so excited about this book. Being from the Azores, we find it refreshing to see modern takes on classic Portuguese cuisine.

  4. 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!

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