Open this dazzling collection of recipes to almost any page and you will be struck by exotic and mouth watering character of Brazilian food. The dishes presented here combine clams with coconut milk, rice with saffron, manioc roots and black beans and jerked beef and peppers. There are tiny fish eaten whole and large shrimp mixed into colorful and African inspired stews. Cashews in Brazil are consumed as nuts but also drunk in sweet, expansive alcoholic concoctions of indigiousnes creation and as juice. Yes, Cashew juice is a thing here, a delicious beverage. It is difficult to exaggerate the breadth and wealth of Brazilian cuisine. But if you are interested in making these dishes yourself, this book, Brazilian Cuisine, is the best place to begin. It offers a wealth of accessible recipes in English and Portuguese, with measurements in both the metric and imperial systems. These succulent dishes can be prepared with great pleasure by experienced and beginning cooks. It is the perfect gift for the gourmet who has everything! (Matthew Shirts, former editor-in-chief of National Geographic Brasil).