Title: Churrasco
Author: Evandro Caregnato
Evandro Caregnato’s restaurant experience began at the Churrascaria Caregnato, his grandfather’s restaurant, where he worked in his teens, but his cooking experience began long before that, learning about churrasco cooking in the traditional Brazilian way: watching his father, grandfather, and uncles grill traditional churrasco dishes. He opened Texas de Brazil in 1998, and is now Culinary Director of the restaurant’s more than 40 locations.
Publisher: Gibbs Smith
Pages: 216 Hard Cover
Buy the Book: Churrasco: Grilling the Brazilian Way
About:
Learn the ancient art of the grill from a true gaucho.
Author and chef, Evandro Caregnato, specializes in cooking the churrasco way—a southern-Brazilian style of roasting meat over a wood fire that was taught to him by his father (who learned the traditional art from his father). Caregnato’s training can be summed up into two categories: churrasco and everything else.
In rich story and mouthwatering imagery, Caregnato conveys his passion for his native southern Brazilian culture. Come along to the Texas countryside, where Caregnato and his Brazilian buddies show a variety of ways to prepare succulent meat over an open fire. Sample from 70 savory recipes, including beef, lamb, pork, poultry, and sides—all served at Texas de Brazil restaurants worldwide.
Evandro Caregnato’s restaurant experience began at the Churrascaria Caregnato, his grandfather’s restaurant, where he worked in his teens, but his cooking experience began long before that, learning about churrasco cooking in the traditional Brazilian way: watching his father, grandfather, and uncles grill traditional churrasco dishes. He opened Texas de Brazil in 1997, and is now Culinary Director of the restaurant’s more than 40 locations.
My Review:
I’ve been lucky enough to visit a Texas De Brazil location more than once. When this book crossed my email the very first thing I did was say YES! I really wanted the recipe for the Parmesan crusted pork loins. They are just simply divine. Also, the fried bananas in cinnamon are perfect for changing from meat to meat. The book is very interesting giving you the back story on how Texas De Brazil came to be along with the different styles of meat cuts. I love a book that gives intro into details that a reader may or may not know before throwing you right into the recipes. Along with some of the known Texas De Brazil favorites there is plenty of other wonderfully talented recipes in this book. From the fried polenta stuffed cheese to the bucatini with quail sauce. If your looking for the perfect book to impress any meat lover I highly suggest grabbing a copy of Churrasco. Believe me this one will be on my kitchen cookbook stand
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