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. 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.

    1. 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.

  2. 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.

    1. 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.

  3. 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!

    1. 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.

  4. So beautiful I could eat the pages! Congratulations on a magnificent work that is user friendly even to the kitchen-shy. 

  5. 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!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.