Shortly after my engagement, my brother helpfully gifted me with a Brazilian cookbook, The Brazilian Table by Yara Roberts.
I read through the book cover to cover and found the pictures to be beautiful, not just of the food but also of the country. The author breaks down the recipes into regions like Minas Gerais (my husband’s home state), Bahia (lots of coconut milk and dende oil), and Amazonia(very interesting fish recipes). She even has a section on recipes from the Royal Court, when the Portuguese royals moved to Rio de Janeiro. She discusses each regions cultural and historical heritage that led to the regions unique cuisine. I really enjoyed reading those sections.
When I asked my husband where I should start, he helpfully said page one. Only after I began asking him about specific dishes did he become more interested. He had memories that he shared about some dishes and blanks about others. He wanted me to try a few. I never did because I found it hard to get into. She recommends certain pairings of her entrees and sides, which is very helpful. However, some recipes included ingredients that were impossible to find in Orlando, even though she does provide an internet resource guide, for the truly determined. Other recipes just weren’t inspiring, like Tereza’s BoBo. I loved the name, but its a fish stew that uses the heads and other stuff from the fish to make the stock. Not for the faint at heart or novice chefs like myself. The desserts looked amazing, so of course I drooled on those photos.
Now that I live in Brazil, I have repurchased the cookbook on my Kindle, figuring that even though it was an interesting read, this time I might actually make a recipe. I did reread the cookbook, cover to cover. I bookmarked various recipes. And I have yet to make a single one, mostly because I haven’t taken the time to plan out a menu and make a shopping list. On the other hand, I now get the logic behind the pairings, and the ingredients are easier to find. Yara offers several variations on the traditional Farafa that I’ve mentioned before. She also has a couple unique versions of rice, and her use of fresh ingredients is great! Just remember the Brazilian meal is meat, rice, beans, and a side or two, and mix and match her recipes and you should be able to see how it all goes together. My biggest surprise my second time through is she didn’t include many bean recipes and it is one of the staples of Brazilian cuisine. I searched and the word “bean” is only used 16 times. Fun things you can do with Kindles!
Overall, this book is beautifully done with great images and historical information. She provides recipes that are authentic in my husband’s experience and her personal stories are enjoyable. I would recommend this if you are interested in learning more about Brazilian culture and cuisine and want a collection of recipes that are more structured and professional compared to my “homestyle” recipes (more are coming soon, I promise!). It was a great read and I’m glad my brother hunted it down. I would say this is the best Cookbook on the market that focuses exclusively on the flavors of Brazil.




































