New Portuguese Table

Order The New Portuguese Table on and Barnes & Noble.

Read reviews and press | Ask 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)


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.


  1. OMG!

    We just finished eating the roast chicken.


    Pictures will be posted probably tomorrow.



  2. Hi David, I just read an article about you and a couple of your recipes on the Weight Watchers site. (I’m a member.) I was sooo pleased and excited to see that. We were very lucky to grow up in a very small farming community out here in California filled with Portugese people, where most of us lived on dairy farms. The food our moms, tias and avos made was fabulous. Now that most of them are gone, it’s so important to me to keep those traditional foods going, especially for my children and grandchildren. Your book is going to help do that. I know what everyone is going to get for Christmas gifts this year. 🙂 Thank you.

    1. Victoria, thank you for your kind words. I agree we need to keep our traditions alive and well. And we need to pass on to the next generation a love for Portuguese food and, equally important, a love of cooking. They go hand in hand. I’m glad my book will help your family do that. Please don’t hesitate to contact me if you have any questions.

  3. Great book, David! I’m really enjoying cooking from it—reviewed it on my site.

    Best regards,


  4. Hello David. I found a link to your book in all places Men’s Health (Dec 2009) and I will be looking to buy a copy of your book. I am Azorean (from Terceira) and love Portuguese cooking. I have about 12 Portuguese cookbooks and I will be adding this one to the collection. Americans should know how simple and wonderful Portuguese cuisine is and tasty. How about a special on the FOOD NETWORK!

    1. Ana, now you’re talking! All you and about 6 million other people have to do is storm the offices of Food Network and demand to see me on TV. I wish Portuguese food were higher on their list, but perhaps someday. In the meantime, I’ve done a lot of local TV, national radio, and will be on a national talk show this spring. Boo-yah!

  5. I am Azorean (from Terceira) and live in Hawaii. A friend just gave me The New Portuguese Table. I love it. Beautiful pictures and recipes. Feliz Natal e Prospero Ano Novo. Felicidades.

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.