Le Cordon Bleu and Alaúde publishers present to the public the book 'Brazilian Gastronomy – From Tradition to Fusion Cuisine.' The result of extensive research conducted by the institute's chefs and professors, the work takes readers on a journey through the history and culinary culture of each region of the country. The goal is to share with readers a reinterpretation of the diversity of Brazilian cuisine through classic recipes and new ideas, revisited by the authors using a modern, creative, and global technical language.
From everyday comfort food to more elaborate dishes, the plurality of ingredients, techniques, and origins makes Brazilian gastronomy a true melting pot of traditions and innovations. To paint an accurate picture of this diverse cuisine, the book compiles a vast collection of recipes from across the country, along with historical foundations, tips on alternative ingredients, and original creations conceived through the fusion of native products and classic dishes with modern techniques in updated presentations. There was also a concern to create a work accessible to both professionals and novice cooks, indicating the level of difficulty for each preparation and providing illustrated step-by-step techniques for more complex recipes.
The diversity of Brazil is portrayed through the unique ingredients that make up national gastronomy: indigenous influence stands out, especially in the Northern region, where cassava is a central component. The Portuguese added new elements such as olive oil, wines, and cheeses. The African peoples, brought during the era of slavery, enriched the recipes with ingredients like okra, yams, chayote, and palm oil. Later, in the 20th century, immigrants from various nations also made their contributions, introducing Japanese, Italian, Arab, German, and Chinese ingredients and preparations, among others.
Le Cordon Bleu sought to translate this mix of knowledge into the 80 recipes that fill 'Brazilian Gastronomy – From Tradition to Fusion Cuisine,' dividing them into four chapters: appetizers (snacks, soups, and salads); main courses (vegetables, fish and seafood, poultry, and red meats); desserts and sweets; and beverages. They are complete examinations of each preparation, ranging from classics like acarajé, tacacá, shrimp bobó, and barreado to original dishes like tambaqui with foie gras mousseline, açaí flan, sun-dried meat medallion, and Brazilian root mille-feuille with cheese cream.
To make the work accessible to both professionals and novice cooks, the difficulty level of each preparation is indicated, with illustrated step-by-step techniques for the more complex recipes. The book also includes a measurement conversion table, allowing recipes to be replicated by lovers of Brazilian cuisine around the world.