Brazilian Cookery Traditional and Modern

An excellent cookbook covering the cultural mix that defines Brazilian cuisine.

Brazilian cuisine was developed from indigenous, European, and African influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

 The foreign influence extended to later migratory waves - Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today,and introducted large-scale aviaries, well into the 20th century. Root vegetables such as cassava (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking.