If you’ve been caught up in the 2014 FIFA World Cup in Brazil since it began earlier last month, you are not alone. However, in addition to the electrifying games, we’ve also been hearing a lot about all the good food there is to be enjoyed in Brazil. If you are familiar with Brazilian dishes, such as Pão de Queijo (Brazilian cheese bread), Feijoada (considered Brazil’s national dish, a one-dish meal comprised of black beans and meat), or Picadinho (a classic Brazilian stew), you already know how uniquely delicious and vibrant Brazilian dishes are. On the other hand, should you be exploring Brazilian cooking for the first time, you’ll be excited to know that learning more about Brazil’s diverse cuisine is a worthy, if not lip-smacking, pursuit. American-born author Sandra Cuza, who has lived in São Paulo since the 1990’s, makes it easy to recreate traditional Brazilian dishes at home by way of her highly praised “The Art of Brazilian Cooking,” a 256-page compilation of easy-to-prepare recipes for authentic regional and contemporary dishes of São Paulo, reflective of the region’s African, Portuguese and Indian cultures. As a teaching tool, the book sparkles, not only through its 60 full-color photographs (by Mauro Holanda), but also with many recipes that include the history behind the food used, a glossary of terms, sources for Brazilian food ingredients and products in the United States. Once you get hold of “The Art of Brazilian Cooking,” be sure to keep it close. The enthusiasm for all things Brazilian will remain hot, hot, hot, even after the World Cup concludes on Sunday, July 13 in Rio de Janeiro, as Rio will serve as host city for the 2016 Summer Olympics. Find “The Art of Brazilian Cooking” at stores selling books for cooks, from on-line sources, such as Amazon.com, or via the publisher’s website www.pelicanpub.com.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.