Featured Cookbook

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1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

Book Description

BRAZIL: A Culinary Journey truly is a journey into the beautifully diverse cuisine of Brazil. Indigenous Brazilians incorporated native ingredients into their meals, including corn, cassava, and fish. The Portuguese settlers, brought techniques and ingredients native to them, introducing Portuguese staples such as sausages, olive oil, and wine. European immigration yielded pasta and German pastries. Culinary traditions were further fused when African slaves were brought to Brazil in the twentieth century, bringing with them ingredients such as palm oil and okra. More than a cookbook, BRAZIL: A Culinary Journey explains how Amerindian, European, and African influences have come together to form what is now known as modern Brazilian cookery.

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Brazil: A Culinary Journey

Authors: Cherie Hamilton

Date: June 2005

ISBN: 0781810809

Publisher: Hippocrene Books

Hardcover

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Caipirinhas are Brazil's signature cocktail. The name itself is the diminutive of caipira, which is more or less equivalent to a “hillbilly” from the state of São Paulo. Actually, the drink originated farther to the north in sugarcane-growing regions. Cachaça, caipirinha’s chief ingredient, is, in fact, alcohol distilled from sugarcane juice. This beverage, long associated with the lower classes, has become the national liquor. Today, members of the middle and upper classes regularly consume cachaça, most often in caipirinhas and batidas.

Cachaca is available outside of Brazil, but not in every city. Check your local liquor store as many are importing this liquor today. If not available, white rum is a good substitute, although it’s distilled from molasses (a sugarcane extract).

Makes 4 servings

• 2 tablespoons sugar

• Juice of 2 limes, rinds reserved

• 1 cup cachaca or white rum

• 1 cup crushed ice

1. In a cocktail shaker combine the sugar, lime juice, cachaca, and crushed ice, shake well.

2. Cut the rinds into pieces and divide among 4 (8-ounce) glasses.

3. Pour the caipirinhas over the rinds, stir and serve.

More From This Book:

1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

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