Mar
5
2010
The Brazilian Kitchen
Last night I had the pleasure of attending a party at the Brazilian Consulate in honor of Leticia Moreinos Schwartz’s new cookbook, The Brazilian Kitchen. The small room was packed with Schwartz’s family, friends, publisher, and other food-oriented people mulling about the makeshift bar and sipping fresh made Cabana sponsored caipirinhas. As we downed the dangerously delicious cocktails, plates of finger food created from recipes in Schwartz’s book made the rounds. From delicate puffs of hot cheese bread (page 16), to the heavy and fried beef croquettes (page 23) and black-eyed pea fritters (page 31), and to the rich caipirinha flavored bonbons (page 166), the samplings of the evening barely brushed the contents of her book.
