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Brazil — exotic, sensual, mysterious — mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahía Way, Giló Puff Pastry Tart, and Guava Paste Soufflé.

Authored by master chef Yara Castro Roberts — one of Brazil’s most forthright advocates of its lifestyle and cuisine — this intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahías from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods.

Yara Roberts has been featured in UltraTravel and the New York Times. She is currently producing her own TV series with filmmaker Vivian Mester called Delicious Brazil, a show about culture and lifestyles utilizing food as the medium.
The author’s Academy of Cooking and Other Pleasures is a vacation destination, with more than 5,000 visitors in the past six years.
Brazilian restaurants are found in most major cities.