In addition to the recipe, discover the works that have inspired culinary art experts

Gastronomy is a broad universe, full of aspects and curiosities. For fans of the culinary arts, learning more about the history of food and different ways of approaching it, ingredients and regional cuisines is always fun. With that in mind, we spoke to six chefs who tell us what their favorite books are.

Check below the titles recommended by Aline Chermoula, chef and entrepreneur, Heloísa Bacellar, chef and writer responsible for the site Na Cozinha da Helô, Gil Guimarães, from Casa Baco, in Brasilia, Ju Duarte, chef from Cozinha Santo Antônio, in Belo Horizonte , Martin Casilli, former Masterchef and kitchen manager of the Sky Hall Terrace Bar, and Raphael Vieira, of the 31 Restaurante.

Food with history

Quotes by Aline Chermoula Memories of ancestral cuisine, by the writer Angélica Moreira, as essential reading for anyone who wants to better understand Bahian ethnogastronomy. This work recounts the knowledge and practices of this culture through oral sources, history and memory. “It allows for a glimpse into the diversity of typical Bahian eating habits, outlined especially by black women in their activist political process.”

Martin Casilli offers a delicious regional reading: Paulistânia country cuisine, by Carlos Alberto Dória and Marcelo Corrêa Bastos. “I am fascinated by the history of Brazilian gastronomy and how diverse it is. In this work the author talks about peasant cuisine and how it was formed by different influences”.

Even in a regional key, Ju Duarte suggests the Beans, angu and cabbage, by Eduardo Frieiro. Published in 1966, it was the first book dedicated to the miners’ table, dealing with habits and customs, ingredients, festive and everyday foods.

Another suggestion from the chef was National Chefconsidered one of the first recipe books published in Brazil, with the first edition dated 1840. Called “RCM, chef de Cuisine”, the author with the unknown name organized recipes using typical Brazilian ingredients in traditional European preparations, bringing them closer than is was found in Brazilian lands.

Food like you’ve never seen it before

Raphael Vieira recommends two works for those who want to learn conservation techniques and better use of products, the Sugar, Alcohol and Vinegarby Fernando Goldenstein Carvalhaes of Companhia dos Fermentados, brings a fermentative approach to Brazilian products, with our culture, making everything richer and bringing the reader closer to fermentations without being too aggressive.

Another good book is Whole fish cookbookby Josh Niland, who teaches how to make an absurd use of a product that is becoming increasingly noble, such as fish.

To cook with taste

For those who want to innovate with typical Brazilian ingredients, Mix to taste, by Ana Luiza Trajano, is Casilli’s advice. “Great glossary of Brazilian ingredients, which represents a reference guide for inspiration and a stimulus for those who want to break out of the usual ingredient bubble.”

Meanwhile, the suggestion of Gil Guimarães and Ju Duarte, Brazilian cuisine, a pleasureby Roberta Malta Saldanha, presents Brazilian ingredients and traditions divided between the regions of the country, with 200 recipes from national-level chefs.

Heloísa Bacellar talks about the From the pharmacy to the bar: plants, bottles and Brazilian cocktails, a presentation of the medicinal and alchemical roots of cocktail making, written by Néli Pereira. “It’s a wonderful book for anyone who is curious about everything.”

Furthermore, the cook also indicates, in her words, “the bible of Italian cuisine”: Essential of classic Italian cuisineby Marcella Hazan, perfect for those who love venturing into the cuisines of other countries.

Titles cited in the text

• Memories of ancestral cuisineby Angélica Moreira – Available online for free
• Paulistânia country cuisineby Carlos Alberto Dória and Marcelo Corrêa Bastos
• Beans, angu and cabbageby Eduardo Frieiro – Fósforo Editora, 2021 (R$ 60.94, on Amazon)
• National Cheffrom “RCM, chef” – Ateliê Editorial, 2009 (R$ 96.99, on Amazon)
• Sugar, Alcohol and Vinegarby Fernando Goldenstein Carvalhaes, with illustrations by Bruno Vieira – Editora Fermentare (Companhia dos Fermentados), 2022 (R$ 120, on Amazon)
• Whole fish cookbookby Josh Niland – Hardie Grant Books, 2019 (R$ 428.07, on Amazon)
• Mix to tasteby Ana Luiza Trajano – Melhoramentos, 2015 (R$ 104.90, on Amazon)
• Brazilian cuisine, a pleasureby Roberta Malta Saldanha – Editora Senac Rio, 2023 (R$ 127.50, on Amazon)
• From the pharmacy to the bar: plants, bottles and Brazilian cocktailsby Néli Pereira – Companhia de Mesa, 2022 (R$ 50.66, on Amazon)
• Essential of classic Italian cuisineby Marcella Hazan – Knopf, 2011 (R$ 183.45, on Amazon)

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.