When Kavey invited me to review a cookery book, I wanted a book that would bring something and interesting to my cooking and decided on the extremely colourful Brazilian Food by Thiago Castanho.
First impressions were great, it had loads of really interesting looking chapters with really rich interesting pictures and a short excerpt from a review by Michael Palin (a personal favourite of mine). I decided we were definitely onto a winner.
The one thing that I really liked about the book is that it’s not just a cook book, it’s a tome on Brazilian cooking and culture with tidbits of history about Brazilian cuisine and history, quotes from anthropologists and all in all you really get a taste of the culture that cultivated this cuisine. However, this blessing is also a bit of a curse as it’s not the most accommodating of cook books: there are a lot of ingredients you’d struggle to find at your local supermarket and, although there are a couple of tips about visiting an African/ Asian food shop, there is some stuff I’m pretty sure has simply never made it to our shores (a bold claim I know but seriously try and find annatto oil). Some of the recipes had some pretty advanced cooking skills and weren’t altogether clear at times.
In short unless you’re a professional chef or some sort of super foodie (I consider myself a pretty good cook) then I reckon you’ll struggle with quite a few of the recipes.
Ultimately I decided to go for one of the simpler looking recipes Galinha Caipira, or for those of us who’s Brazilian Portugese is a little rusty, Braised Chicken. This recipe, Thiago notes, was one of his grandmother’s and I hoped it would give us a good example of real wholesome Brazilian cooking. This recipe had very few of the really difficult to source ingredients apart from annatto oil, annatto now being a plant that I’ve developed somewhat of a disliking for after trying desperately to find in every random foodie looking shop I could find. I did discover that annatto oil is also known as achiote oil, but in the end I substituted oil, paprika and turmeric.
The recipe was quite simple but the picture was somewhat misleading and had a few ingredients in the picture that weren’t present. Although it called for both red and white onion in the ingredients, it made no mention of when to use one or the other in the method of so I went with my best judgement.
We decided to serve this with Coconut rice (as opposed to the serving suggestion of Brazilian-style white rice) which I think was a fantastic choice in the end as what the main lacked in flavour the coconut rice made up for by being a real treat! The taste of the chicken dish was a little dull and didn’t really have anything distinctive about it; this should have been pretty predictable from the list of ingredients but I thought I’d give the book the benefit of the doubt, somewhat to our disappointment.
In summary if you have a good couple of days to source, prepare and cook a meal then I’d say go for it this book is a real visual treat and gives you bucket loads of really great insight into the vibrant country in which the food was developed.
I’m sure if I’d had the time to dedicate to one of the more complicated recipes I’d have enjoyed it more but for the average cook I’m not so sure it suits. It’ll stay on my book shelf more as an interesting insight into Brazilian food and culture as opposed to something I’ll be trying to cook from again.
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Kavey Eats received a review copy of Brazilian Food from Octopus Books. Brazilian Food is currently (at time of writing) available on Amazon for £20.40 (RRP £30).