Brazil is known for its bold flavors, ripe fruits and vegetables, and fresh fish, meats, and herbs, as well as for its thriving culture and beautiful landscape. From the stalls of the São Paulo feiras
(street markets) to the kitchen table, this delectable cookbook gives readers a taste of the regional foods of Brazil—where African, Portuguese, and Indian cooking come together—and of the contemporary dishes of São Paulo. One of the few Brazilian cookbooks written by an American-born author, this compilation features authentic Brazilian cuisine adapted for the American palate.
Readers learn a myriad of easy-to-prepare recipes paired with the history behind each food item. Author Sandra Cuza presents dishes such as coconut pie with passion fruit cream, fish with bananas and hot pepper jelly, avocado ice cream, and, of course, churrasco with seasoned brown rice. In addition to fare that is sure to enliven any table, the book also includes more than sixty mouth-watering color photographs, a glossary of terms, and sources for Brazilian food ingredients and products in the United States.
About the Author
Sandra Cuza, born in Kansas and raised in Southern California, moved to São Paulo, Brazil, in 1993. A short story, feature film, television film, and drama writer and novelist, Cuza taught creative writing with the American Society upon her arrival in Brazil. A foodie herself, she began experimenting with Brazilian cuisine in her spare time, which served as the inspiration for this book.
Cuza received a BA from Mills College in Oakland, California, and a MA from Pacific Oaks College in Pasadena, California. She is a member of the Authors Guild and the International Women’s Writing Guild. Her articles have been published in various literary magazines, and her accolades include first place in the Indiana Writers’ Center Contest in 2005.