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Provenance · Volume XVIII · In progress

The Portuguese Canon

Fifty-three entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
1 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
5 IV
The Method
The foundational techniques the cuisine is built on.
9 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
37 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Portuguese · V The Canonical Dishes

Pastry Egg

Five entries

Portugal's pastry canon rests on egg yolks and sugar syrup worked into forms that range from the ancient to the technically exacting. The oldest preparations are sponge and cheese tartlet; from that foundation come the custard tart, the silky soft-egg cream, and the convent almond sweet; the spun egg thread runs through all of them as a technique that carried the tradition far beyond Portugal.

Pão de Ló: Portuguese sponge cakeFios de ovos: Portuguese egg thread techniqueOvos moles d'AveiroToucinho do céu: heavenly baconQueijadas de Sintra: Sintra cheese tartlets
V · The Canonical Dishes · 3 of 6Next chapter → Rice Seafood
Portuguese · V The Canonical Dishes

Pastry Egg

‹ V The Canonical Dishes

Portugal's pastry canon rests on egg yolks and sugar syrup worked into forms that range from the ancient to the technically exacting. The oldest preparations are sponge and cheese tartlet; from that foundation come the custard tart, the silky soft-egg cream, and the convent almond sweet; the spun egg thread runs through all of them as a technique that carried the tradition far beyond Portugal.

5 entries
Pão de Ló: Portuguese sponge cakeFios de ovos: Portuguese egg thread techniqueOvos moles d'AveiroToucinho do céu: heavenly baconQueijadas de Sintra: Sintra cheese tartlets

‹ The Canonical Dishes · Contents · The Library