New Portuguese Table

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

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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. For Easter we used your book to make a Portuguese feast! Twenty years ago (how time flies) my husband spent two years there on a mission. He picked out the food he loved and remembered to introduce to our kids. I cooked one or two dishes every day for a week to get ready. My favorite compliment was when he walked in the door to our home and said, “It smells like Portugal in here!”

    Thank you for a great night, a fun party, and the wonderful recipes. By the way how did I cook without that Amped Up Red Pepper Sauce?

    1. Leah, how wonderful. I’m so happy you enjoyed the food–especially the Amped-Up Red Pepper Paste. Oh, and your husband is spot on. When I was working on the book, if the house didn’t smell like my family’s then I knew something was wrong.

  2. Just wanted to say that I was born in Santa Maria, Azores, and raised in Fall River as well. Though I now live in western Mass., I appreciate knowing that you, a fellow Portuguese cookbook author was raised the same way I was. My own family is from São Miguel, and let me tell you how excited my U.S.-born husband and I were to find your book with the great recipes I have made over the years, and are beginning to make some new ones you feature. We’ve visited both the Azores and Lisbon twice recently, and we’ve enjoyed your comments and wonderful stories in the front of your book, where it took us back and reminisced. Would like to know if you’re involved in any events in the Western/Central Mass. area. Cheers to you and yours!

    1. Maria, thanks for your kind words. I’m so happy the book is useful to you and it served to reawaken memories from your recent trips. I’m not involved in any events in Western Mass, but I certainly wouldn’t rule it out! We visit often, as we have a home in Western Connecticut. We love it up there.

  3. Hello David, my name is Nuno and im a big fan of this book, being an aspiring proud Portugese chef. I was born in Soajo, which is up North near Spain, so i loved seeing the Mihno in the book. Thank you for a great book. P.S. great pictured but Nuno Correia.

    1. Hi Nuno, thanks for the kind words about the book. I wish you the best of luck with your culinary career. Please keep us posted as to how it goes. (And I’ll pass on your well wishes to Nuno Correia.)

  4. Hi David,

    My mom just gave me a copy of your book and I love it. The mix of recipes are wonderful and the photos really whet the appetite. Now I just have to get cooking.

    Congratulations on a fantastic book.

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