Provenance · Volume XVIII · In progress
The Portuguese Canon
Fifty-three entries
Contents
I1
IIopening
III5
IV9
V37
VIopening
VIIopening
VIII1
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XVIII · contents
Portuguese · V The Canonical Dishes
Bacalhau
Five entries
Salt cod arrives at the table in many forms: fried into small oval cakes, shredded and bound with egg and potato, baked under cream, roasted under cornbread, or dressed with olive oil from the press. Each preparation begins with the same act — the long desalting of dried salt cod — and branches from that foundation into distinct and canonical results.
Bolinhos de bacalhau: salt cod frittersBacalhau à Gomes de SáBacalhau com natasBacalhau à lagareiroBacalhau assado com broa: cornbread crust cod
V · The Canonical Dishes · 1 of 6Next chapter → Desserts
Bacalhau
Salt cod arrives at the table in many forms: fried into small oval cakes, shredded and bound with egg and potato, baked under cream, roasted under cornbread, or dressed with olive oil from the press. Each preparation begins with the same act — the long desalting of dried salt cod — and branches from that foundation into distinct and canonical results.
5 entries