Recipes have been divided into five chapters: Appetizers, Mistura, Sustância (hearty food), Sweets and Breads and "Quitandas".
The degrees of difficulty – easy, medium, and hard – shown in the recipes account for the time of execution and required techniques.
TIPS
* Sugar syrups and water can be set at distinct stages. In the thread stage, the syrup forms thin threads when pulled up with a fork. For the soft-ball stage, drop a bit of syrup into a glass of water and squeeze it between your fingers: it should form a soft ball; for the firm-ball stage, the ball should be quite firm.
* Beaten egg whites also reach distinct stages. When in soft peaks stage, they turn downwards when lifted with a fork. In the firm peaks stage, they remain in place when the bowl is turned upside down.
* For the breaded recipes, the all-purpose flour could be replaced by corn or manioc flour.
* In ovens, the indication of temperature can vary depending on the manufacturer.
OVEN TEMPERATURE
1 
VERY HIGH (VERY HOT)
220ºC
2 
HIGH (HOT)
200ºC
3 
MEDIUM
160°C TO 180°C
4 
LOW
150°C TO 160°C
5 
VERY LOW
100°C TO 150°C
EQUIVALENCIES CHART
SUGAR
1 cup |
180 g |
½ cup |
90 g |
¼ cup |
45 g |
1 tablespoon |
12 g |
ALL-PURPOSE FLOUR
1 cup |
120 g |
½ cup |
60 g |
¼ cup |
30 g |
1 tablespoon |
7,5 g |
BUTTER
1 cup |
200 g |
½ cup |
100 g |
¼ cup |
65 g |
1 tablespoon |
100 g |
LIQUIDS
1 cup |
240 ml |
½ cup |
120 ml |
¼ cup |
60 ml |
1 tablespoon |
15 ml |
TECNIQUES
BLANCHING Diving the ingredients into boiling water for a few minutes, then halting the cooking by putting them under cold water.
BRAISING Cooking a food in a bit of previously heated liquid or grease until it is tender and golden.
BREADING Coating a food with flour and egg (or any kind of batter) before frying or roasting.
DEGLAZING Adding a liquid – water, juice, or wine – to a baking tray or frying pan, then heating it while scraping to break loose the pieces of food sticking to the bottom.
DESALTING (SOAKING) Removing the excess salt in foods by soaking them in water, replacing the liquid several times.
FLAMBÉ Adding an alcoholic beverage to a food, then setting it on fire; the alcohol evaporates while leaving its flavour and aroma in the recipe.
FRYING To cook in grease, such as oils or butter. When there is very little grease, the process is called sauté. Large quantities of fat characterize the process of deep frying.
GRATIN To cook, in the oven, a food that has previously been covered with cream, grated cheese, butter or breadcrumbs, so it will be golden and toasted.
GREASING Spreading some type of grease (butter or oil) in a surface to prevent food from sticking to it.
GRILLING Cooking or toasting in a grill or griddle.
REDUCING Cooking a liquid for longer, until the volume decreases and the flavour is more concentrated.
ROASTING Cooking in dry, direct heat, such as in an oven or grill.
SCALDING Diving the ingredient into boiling water.
SEARING Quickly toasting the surface of foods in a bit of heated grease, avoiding the subsequent loss of moist and succulence.
STEAMING Cooking the ingredients in a bowl with a perforated bottom that is set on a pot with boiling water or stock.
WATER BATH Putting the bowl where the food is inside another container with water, slowing down the cooking process.
BASIC UTENSILS
Types of appliances frequently found in homes and markets around the country
BRUSH
For greasing foods, baking trays and dishes.
CHOPPING BOARDS
Made from wood or polypropylene, for chopping food such as meats, vegetables, and greens.
DOUGH SPATULA
A type of spatula with a flexible tip meant for scraping dough out of bowls.
KNIVES
Various models of them, with their own roles: for varied tasks; serrated, for breads; for fruits and vegetables.
MANUAL PRESSERS
From garlic to vegetables, they are perfect for making purees and extracting the juices from foods such as spinach, for instance.
MEASURING SETS
For cups, spoons, and liquids (measuring jars), for standardizing the measurements used in a recipe.
PEELERS
For peeling fruits and vegetables – and to slice very finely.
POTS
In small, medium and large sizes, besides non-stick skillet, cauldrons, pressure cookers, and iron and clay pots.
SIEVES
For liquids or powdered ingredients, such as sugar, flour, and cocoa.
SKIMMERS
For removing fried or cooked foods from pots.
SPATULA
For stirring doughs; the ones with a whole in the middle can be used to remove residues and foam from broths and stocks.
TONGS
For turning or grabbing foods in the grill or pan.
WHIPS
The wire whip, also called fouet, helps in whipping egg whites until firm and creating sauce emulsions. The electric mixer can grind and make foods creamy.
COMMON NAMES
Several ingredients are given different names in various parts of the country. Check out some of them used in this book.
ABÓBORA-DE-LEITE
abóbora-do-nordeste, abóbora-sergipana
BUTTERNUT SQUASH (ABÓBORA-DE-PESCOÇO)
abóbora-seca, abóbora-paulista
KABOCHA PUMPKIN (ABÓBORA-JAPONESA)
cabochã, cabotiá, kabochá, tetsukabuto
PUMPKIN (ABÓBORA-MORANGA)
jerimum
ABOBRINHA-BRASILEIRA
menina-brasileira
GROUND TURMERIC (AÇAFRÃO-DA-TERRA)
açafrão-da-índia, açafroa, cúrcuma
CHUCK (ACÉM)
agulha, alcatrinha, lombo de acém, lombo de agulha, tirante
AIPO
salsão
CORNSTARCH (AMIDO DE MILHO)
maisena
CHICKEN WING (ASA DE FRANGO)
asinha
DENDE OIL (AZEITE DE DENDÊ)
azeite de cheiro, azeite de palma, óleo de palma
BANANA-DA-TERRA
banana-comprida, pacova, pacovã
SWEET POTATO (BATATA-DOCE)
batata-cenoura
BEEF TRIPE (BUCHO BOVINO)
tripa
GUINEA FOWL (CAPOTE)
catirê, cocá, galinha d’angola, conquém, fraca, galinha-do-mato, guiné, pintada, sakué
CARNE DE SOL
carne de sertão, carne de vento
JERKED BEEF (CARNE-SECA)
jabá
BRAZILIAN NUTS (CASTANHA-DO-BRASIL)
castanha-da-amazônia, castanha-do-pará
BEEF SHANK (CHAMBARIL)
ossobuco
COLORAU
colorífico
OUTSIDE FLAT (COXÃO DURO)
chã de fora
INSIDE ROUND (COXÃO MOLE)
chã de dentro
FARINHA DE MANDIOCA UARINI
ovinha
BLACK-EYED PEAS (FEIJÃO-FRADINHO)
feijão-caupi
GOLIATH CATFISH (FILHOTE)
piraíba, piranambu, pirapitinga
BUFFALO FLANK STEAK (FRALDINHA)
vacío, vazio
GINGER (GENGIBRE)
mangarataia, mangaratiá
GOMA
amido de mandioca
GOMA
fécula de mandioca, polvilho doce
BITTER COCONUT PALM (GUARIROBA)
gairoba, gairova, gariroba, garirova, gueiroba, jaguaroba, pati-amargosa
IÇÁ
saúva, tanajura
PARA CRESS (JAMBU)
abecedária, agrião-do-brasil, agrião-do-norte
EYE ROUND (LAGARTO)
tatu
TRI-TIP (MAMINHA)
ponta de alcatra
MANIOC (MANDIOCA)
aipim, macaxeira
BASIL (MANJERICÃO)
alfavaca-cheirosa, alfavacão, basilicão, basílico
MOCOTÓ BOVINO
mão de vaca
PÃO FRANCÊS
pão de sal
KNUCKLE (PATINHO BOVINO)
bochecha, bola
PEQUI
pequiá, piqui, pitiá, saco-de-bode
PAICHE (PIRARUCU)
bodeco, pirosca
PIRARUCU SECO
bacalhau da Amazônia
COLONIAL CHEESE (QUEIJO COLONIAL)
queijo de colônia
PRATO CHEESE (QUEIJO PRATO)
queijo bola, queijo cobocó, queijo do reino, queijo esférico, queijo lanche
BRAZIL PLUM (UMBU)
ambu, imbu
ANNATTO SEEDS (URUCUM)
anato
ROSELLE (VINAGREIRA)
azedinha