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Two Books for Sally

Glenys's picture

I edited this from our class roster but nothing could be more perfect.

The Brazilian Table
Join us for a little taste of Rio when we feature The Brazilian Table by Yara Castro Roberts. This gem of a book takes readers through the diverse regions of Brazil while it blends information about native ingredients and the rich cultures of indigenous people and immigrants that influence Brazil's exciting cuisine. Chef and author Yara Roberts will take us on a culinary journey as she shares stories about the foods of her homeland as she demonstrates some of the recipes featured in The Brazilian Table.

Les Legumes Francais
Vegetables by 40 Great French Chefs by Lyndsay and Patrick Mikanowski and Joel Thiebault
At our next stop on our French tour will focus on glamourous vegetable dishes prepared a la francais. This evening, Chef David Hawksworth will demonstrate dishes drawing inspiration from our featured book, Vegetables by 40 Great French Chefs.

MEANCHEF's picture

(post #63012, reply #1 of 15)

Drinking again?

Glenys's picture

(post #63012, reply #2 of 15)

Exsqueeze me? This is my work. Sally understood. Feeling left out?

MEANCHEF's picture

(post #63012, reply #3 of 15)

Yes.  Clue me in

Glenys's picture

(post #63012, reply #4 of 15)

You're a nosy bugger, as I've grown up with. First, Sally and I chatted about vegetable cookery books. Second, she's a lover of French style and she's a Brasilian. Wow it's so difficult to get the connection.

mireillec's picture

(post #63012, reply #5 of 15)

I love Brazilian cuisine. My SIL is Brazilian and she makes wonderful dishes.
These 2 books look very good.

Glenys's picture

(post #63012, reply #6 of 15)

Here at CT, Sally is our resident imported Brasilian but she was recently "domesticated" and became a U.S. citizen.

SallyBR1's picture

(post #63012, reply #7 of 15)

You know, I am pretty difficult to domesticate. Sometimes I still bite, but Obama might be able to change that

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

MadMom's picture

(post #63012, reply #8 of 15)

I think you're still a wild child, but that's one of the reasons we love you!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

mireillec's picture

(post #63012, reply #10 of 15)

I see. :o)

SallyBR1's picture

(post #63012, reply #9 of 15)

Yeap, we talked by email about those - of course, since I have very few cookbooks, and a lot of will power, the chances that I'll buy those are around 90%

 


 


The garbage disposal is your friend. Treat it nicely.


(A little pearl of wisdom, February 2009)

bunnycook's picture

(post #63012, reply #11 of 15)

Thank goodness I looked here! My lab partner and I have to do an authentic, researched, four course meal from the South American country of our choice. In 3 weeks. (Of course I have piles of books on everything else.) These are authentic? Not just with a splash of lime and chiles to make the food "exotic?" Sorry to sound suspicious, but most of the books I've been finding are "Latin."
Thanks so much--Christa

Adele's picture

(post #63012, reply #12 of 15)

Hey bunnycook!  I've missed seeing your posts on your classes.  Are you still enjoying it?  How much longer do you have to go/

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

bunnycook's picture

(post #63012, reply #13 of 15)

Aaww, thanks--it's nice to know someone else cares!
Life sped up! My son graduated high school with a solid week of activities, and prom before that, then left for 7 weeks in Bangkok.
I am still in school, in the middle of international cuisine, that turns into a 6 month endurance test for the night/weekend students. The last 2 weeks were Chinese cuisine, and this weekend we made sushi. We have 16 people in class, so we get to make a LOT of food to try out over our Friday night 6-10pm, and Saturday morning 8:30am-12pm. I have posted some photos on Facebook--guess I should post some here. After this is 6 months of Advanced Techniques, for 2 nights a week(Wed and Thurs), then a restaurant internship for 3 months, and I will FINALLY be done. I'll believe it when I see it, as it is a whole year away, and I have been going there since September 2006.
--Christa

Adele's picture

(post #63012, reply #14 of 15)

Whew!  You must have TONS of energy, wore me out just reading.


 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

SallyBR1's picture

(post #63012, reply #15 of 15)

Well, Glenys

I caved. I ordered The Brazilian Table, and it just arrived.

haven't looked at it too carefully yet, but it seems like a good source of info

will be reporting back!

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com