Description
Book SynopsisDiscover the culinary heart of Northern Portugal through the stories, food, and history of Bolhão. Bolhão Market’s century-old walls are crumbling as its vendors and visitors wait for the restoration that will return it to its former glory. Though the deteriorating conditions have forced many vendors to leave, there are fishwives still singing their seductive
pregão, bakers still hawking crusty
broa baked in wood burning ovens, and butchers still offering up
favos de mel for the city’s signature tripe stew. Bolhão still pulses with knowledge earned over generations and the rich culinary heritage of the region.
This book is about those vendors who remain, and their stories are for those who want to know what to do, see, and eat when they visit the North. Porto, nestled between the sea and the esteemed Douro Valley, is the heart of one of Europe’s premier—though often overlooked—food destinations. The people of Bolhão embody the spirit and tradition of this enchanting city. Your next culinary adventure starts here!
Trade ReviewPraise for PORTO:“More culinary guide than cookbook, [
Porto] . . . focuses on the edible history of the region, separated into chapters focusing on Portuguese staples: seafood, cured meats, produce and everything you’ll want to want to eat on your visit.” —
The Globe and the Mail “This book is a visual and gustatory hymn to the honest, simple foods of Northern Portugal as well as a portrait of the proud and welcoming vendors of Bolhão Market who sell and cook it. Flipping through its pages, I felt a tremendous sense of saudades—an indescribable longing—for my adopted country.” —
David Leite, author of
The New Portuguese Table and
Notes on a Banana “This book is a wonderful culinary journey through the history of Bolhão Market, the city of Porto, and the little-known wonderful recipes of Northern Portugal. An exploration and delicious education rolled into one, this book is a must have and deserves to be part of one’s Portuguese culinary library. It certainly will be part of mine.” —
Ana Patuleia Ortins, author of
Portuguese Homestyle Cooking and
Authentic Portuguese CookingTable of ContentsForeword by José Avillez
Preface
Introduction
Chapter 1: Bread
Chapter 2: Fruits & Vegetables
Chapter 3: Fish & Seafood
Chapter 4: Poultry
Chapter 5: Meat
Chapter 6: Cured Meat
Chapter 7: Pasteries and Coffee
Conclusion
Afterword by Rui Paula
Acknowledgments
Resources
Index
Recipes:
Arroz de Pato á Antiga (Old-Fashioned Duck Rice)
Arroz de Tamboril (Monkfish Rice)
Cabrito Assado no Forno (Roasted Suckling Goat)
Caldo de Nabos (Turnip Soup)
Figados de Aves Salteados em Uvas e Porto (Sautéed Poultry Livers with Grapes and Port)
Pêras Vale do Douro (Pears Douro Valley Style)
Sapateira Recheada (Stuffed Stone Crab)
Vitela Barrosã Assada no Forno (Roasted Barrosã Veal)
