The New Portuguese Table: Exciting Flavors from Europe's Western Coast: A Cookbook

I can tell you that this is a beautifully photographed cookbook replete with fabulous information about Portuguese food - which is absolutely true. Allow me to give you my reasons for recommending this cookbook above others you may be pondering. 1. There are several good solid Portuguese cookbooks that focus on traditional mainland recipes. (I have most of them.) This is the only one I know of that a) focuses on the lighter, brighter, modern flavors of Portugal, and b) addresses and gives equal weight to trends in both mainland and Azorean cuisines. 2. The recipes work. I made four recipes from the book, and all were delicious. The instructions are simple, clear, and solid. The photographs are accurate. (The recipes for lemon-mint chicken soup, lamb meatballs, and fried cornbread alone are worth the price of the book. Don't be scared by the lemon and black olive cookies, either; they are wonderful with tea.) 3. You will not be hunting down obscure or expensive ingredients. There are some ingredients particular to Portuguese cooking which can be hard to obtain unless you live in New Bedford or the CA Central Valley. This book has something I haven not seen in any other Portuguese cookbook: an entire chapter explaining the main ingredients of Portuguese cuisine AND what commonly-available substitutes will work in the recipes. If you want the most authentic ingredients possible, a source list is included also. I live in a small town, and for the four recipes I've made so far, all ingredients were available in my local grocery. David Leite not only knows food and Portugal, but also is a talented writer. Each recipe has a brief story that entices the cook's imagination. He also understands that food is an integral part of our identity, and - like fashion, art and music - cuisine evolves. Grandmother's kale soup may sustain and comfort us in times of duress, but each generation adds its own signature to tradition. The New Portuguese Table adds a brilliant signature.

After I bring them home, most cookbooks take up permanent residence in the bookcase in the living room. Not this one. Once I was through savoring every word and admiring every photograph, the book landed on the kitchen counter. I've devoured the Sweet Red Pepper Jam, Portuguese Pizza and Chocolate Mousse. A fringe of sticky notes mark the recipes I can't wait to try. I took a chance on this book since I knew almost nothing about Portugal and even less about the cuisine. The writing and the photos drew me to the book and the recipes keep me coming back for more.

I have never written a review before but just had to on this cookbook. Last night I made Cheese-Stuffed Pork Tenderloin and my son - who is very difficult to please said "Mom can I have some more". It was so delicious and easy to make. I am so glad I made extra red pepper paste as I am sure I will be using it alot. I love to cook and I'm always looking for a dish to make that not only my family will enjoy but that is great for entertaining. If this is Mr. Leites first cookbook, I can't wait for the next one.

The gorgeous pictures are going to make you want to cook everything in David Leite's new cookbook. But start with the Little Bites. The olive dip presents an intriguing new technique. A variation of the milk mayonnaise detailed in another chapter, it goes together in a flash. Creamy in texture and pungent in flavor it is sure to get the dinner and the conversation off to a beguiling beginning. Although we didn't have the olive dip while in Portugal a year ago, we did sample seafood everywhere. The selections here respect the traditional while bringing the recipes into the new century. The New Portuguese Table is exactly what this is. The grilled version of Lulas Recheadas combines all the classic components, squid, garlic, olive oil, presunto, that we encountered over and over in our travels, but updates it all with a quick and easy grilling. More important, the dish is absolutely delicious. It's hard to choose just one dessert; the Portuguese do love their sweets. Having a fondness for toasted poundcake for breakfast I was easily talked into trying the Orange Cake by a sweet-toothed neighbor. Made with olive oil, plus both orange juice and zest it is moist with intense orange flavor. The hardest part is waiting the recommended day to eat it. Confession- I didn't and it was still yummy (though it really does improve the second day.)

When I first saw this new cookbook it was open to a picture of fried cornmeal with kale (milho frito, p.192-193). My Grandmother made this for us every Sunday morning with poached eggs. I never knew the history of the recipe and that it is a traditional dish from her island of Madeira. I tried out the recipe this past weekend for my family and it was a hit. Easy and delicious. What I liked best about it was the addition of the ricotta cheese. Not something she would have done but it added just the right 21st Century touch. Thanks to David for bringing back such great memories and for the great information he gives with each recipe.