I grew up in a Brazilian kitchen where my mother ran the stove and my father ran the grill. Nobody wrote anything down. The recipes lived in their hands. This book is me writing it all down for you, with what you can buy at an American grocery store.
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The American name of every cut. Picanha is "top sirloin cap." Fraldinha is "flap meat."
The USDA safe temperature on every meat recipe, and why the method works.
Costco, H-E-B, Publix, your supermarket or a Latin market. No guessing.
The common mistakes and how to fix them, before they ruin your dinner.
These are two real pages. The memory behind the dish, what you'll need, where to buy it, and then the steps, the safe temperature and what to do if it goes wrong.
Actual pages from the digital book.
From the fire and the salt to the last spoon of flan. Grill recipes for summer, oven and stove recipes for when the grill goes cold.
The method everything else stands on: coarse salt, charcoal without lighter fluid, the hand test, two zones, and the thermometer.
The oven and the pot take over when the grill goes cold. Pernil, New Year's pork loin, Brazilian Christmas turkey, pot roast.
Picanha three ways, flap meat, tri-tip, top sirloin, strip steak, and what to ask for at an American meat counter.
Beef ribs and pork ribs, slow over the coals or in the oven, the way southern Brazil has done it for generations.
Crackling pork belly, linguiça, chicken hearts on the skewer, bacon-wrapped chicken with cheese inside, and kafta.
Farofa, vinaigrette, garlic bread, cheese bread, rice and black beans. The table that sits next to the meat.
Cowboy rice, steak farofa, the pork roast sandwich. Nothing from Sunday's grill goes to waste on Monday.
Grilled pineapple with cinnamon, Brazilian flan, brigadeiro, passion fruit mousse, quindim and more.
Brazilian churrasco is not complicated. Most of what people get wrong is one small step: salting too early, a fire that's too hot, slicing with the grain. I've marked those steps on every page.
If you've watched the channel, you already know the salt trick and the fat cap. This book is everything else: the roasts, the ribs, the side dishes and the sweets that make it a real Brazilian table.
Paulo Mendes is the host of the Brazilian Kitchen YouTube channel. His voice is inspired by the traditions of Brazilian family kitchens.
8 chapters · 80 recipes · a photo for every one · 216 full-color pages
Every recipe in bigger, easy-to-read type, one part of the recipe per page.
The Brazilian name, the American name, and exactly what to say at the meat counter.
The USDA safe temperatures and the tender temperatures, on one page for the fridge door.
How much meat to buy for 4 to 20 people, and a plan for the day of the cookout.
Everything in the book, sorted by where you'll find it, with checkboxes.
Today, everything for $34.99
No. It's a digital book (PDF) you download right after checkout. Read it on your phone, tablet or computer, or print the pages you want at home.
No. Every grill recipe works on a regular charcoal or gas grill, and Chapter One shows you how. Chapter Two and the side dishes are made in the oven and on the stove.
Yes. Every recipe tells you the American name of the cut and what to ask for. Picanha, for example, is sold as top sirloin cap at Costco, H-E-B and Publix.
Yes, and the Large-Print Edition is included free, with bigger letters and one part of each recipe per page.
Email within 30 days and you get your money back. No questions asked.
Yes. At checkout, choose "Give as a gift" and it goes straight to their inbox.
80 recipes, 5 free bonuses, and a 30-day guarantee.
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