Download Taste of Macau: Portuguese Cuisine on the China Coast, by Annabel Jackson
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Taste of Macau: Portuguese Cuisine on the China Coast, by Annabel Jackson
Download Taste of Macau: Portuguese Cuisine on the China Coast, by Annabel Jackson
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Review
‘I have always been fascinated by culinary and cultural history. Annabel Jackson does an amazing job of telling the story of the Macanese people and their unique cuisine.’ ― Jean-Georges Vongerichten
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About the Author
Annabel Jackson is best known in Asia for her food and wine writing. In addition to authoring Hong Kong, Macau and the Muddy Pearl and authoring with Francisco Caldeira Cabral and Leong Ka Tai Macau Gardens & Landscape Art, she has published three food/culture books, Macau on a Plate, Vietnam on a Plate and Street Cafe Vietnam. Annabel Jackson was formerly the director of public relations at the Mandarin Oriental Hong Kong hotel. Currently, she is a wine expert, the owner of the The Wine Connection (Asia), consultant to establishments such as the Hong Kong Fringe Club, and lecturer in cuisine and culture at the Institute of European Studies in Macau. Robert Stone teaches design and photography at the Chinese University of Hong Kong. He is an award-winning photojournalist and filmmaker, and a visual artist whose work is exhibited internationally.
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Product details
Paperback: 136 pages
Publisher: Hong Kong University Press (September 1, 2003)
Language: English
ISBN-10: 9622096387
ISBN-13: 978-9622096387
Product Dimensions:
7.2 x 0.5 x 10.5 inches
Shipping Weight: 14.9 ounces (View shipping rates and policies)
Average Customer Review:
3.3 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#1,352,610 in Books (See Top 100 in Books)
Love the book! My wife is from Macau and she finds the dishes I make from it authentic. There is a problem with the physical book. I ordered a copy from a seller and it looked fine when it came, but within one day of reading it, the book came unglued from the binding. Returned it for a refund and purchased the kindle version
I purchased the kindle edition of this book. Looks like it might be a good actual book BUT in the kindle edition the paragraphs don't line up..there are errors and pictures don't line up with recipes.
This is THE book to buy if you like the fusion betweeen Portuguese cooking, including the influences on Portuguese cooking from around the world when Portugal had many colonies, and that of China. Some mouth watering recipes, and the recipes are set in an interesting and informative context.
This book is very hard to get, in fact I had to get it through an interlibrary loan because I didn't feel like spending a fortune on an Amazon reseller's copy. But it is an invaluable resource on Macanese cooking, since English-language books on this cuisine are so hard to find.This is a basic cookbook, with basic recipes and instructions. It is not for a beginning cook, but for someone who knows kitchen basics and is anxious to try out some authentic Macanese recipes. Of course, there is nothing to stop even a beginning cook from trying out these recipes, maybe using some common sense and easily available online cooking tips as a guide. For example, I didn't know how to roll samosas, and the diagram in the book was not helpful enough for me. So I went online, and watched a youtube video on rolling samosas. And my Macanese samosas came out fantastic.I also made the cod casserole with potatoes and tomatoes (it was really good), and the chicken curry (it was good, but had a little too much tamarind for my taste. I would recommend adding less). Overall I am happy with the results of the few recipes I've tried so far, and plan to try more.This book is also fascinating because it contains color photos of the dishes, and some biographical background on Macanese families and lifestyle.The instructions may not be very comprehensive, but I gave this book four stars because the dishes I tried tasted good and authentic.
For more thing on Macau, visit my website : My Olive Tree ([...])Annabel Jackson's Taste of Macau (Portuguese Cuisine on the China Coast) is an exceptional good cookbook and history lesson for those interested in the heritage of Macanese foods. The book does very well to integrate both culinary and cultural history for the reader. And also it contains secret, interesting and closely guarded Macanese recipes!This book also attempt to preserve and share, for the first time, a very import aspect of the Macanese world. The author has spent almost 10 years collecting and testing these heritages recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau.There's even a poem on secret family recipes & 6 interviews with Macanese and their memory of childhood & foods.Recipes:a) Soups & Starters:13 types of dishes including Almondegas (Minced Pork Patties), Pasteis de Bacalhau (Salted Cod Cakes), Rissois (Shrimp Rissoles) etcb) Fish & Seafood:12 types of dishes including Bacalhau a Penha (Salt Cod in Penha Hill style), Gambas a Macau (King Prawns with Chilli & Garlic), Lulas Rechedas (Stuffed Squid) etcc) Meat:19 types of dishes including Capela (Meat Loaf), Pato Tamarinho (Tamarind Duck), Vaca Estufada I (Rich Beef Stew), etcd) Vegetables:5 types of dishes including Amargoso Lorcha (BitterGourd in Coconut Milk) , Sambal de Bringella (Eggplant Sambal) etce) Rice & Noodles4 type of dishes including Arroz Carregado (Pressed Rice), Lacassa (Noodles in Shrimp Broth)f) Desserts9 type of dishes including Bagi (Glutinous Rice Cake), Bolo Menino (Nut Cake), Pudim de Sagu (Sago Pudding) etc
This is very much a specialty book (and thus will not have a appeal to a very wide audience outside serious foodies) and I am glad I bought it for that reason alone. There are not a lot of recipes I am likely to try, I must say, and many of the pictures are very poor indeed, but there are, in truth, not a lot of other books dealing with the obscure of Chinese-Portuguese food. It is, then, fairly unique in thus regard and I like having this in my collection as a reference.
The book arrived ontime. This is a great book for those who appreciate Macau cooking or who are up for trying some new recipes, especially seafood recipes. It is difficult to locate Macau recipes so I am glad that this book is readily available in the US. Some of the recipes are familiar to me and some I do not recall ever having. Macau dishes are more on the portuguese side with a bit of influence from indian, thailand, chinese, or some other ethnicity. It contains the history of macau, interviews with various people and over 60 recipes. I haven't tried the recipes yet but I am sure I can adjust the ingredients to my preference if necessary.
I found the book to be a great disappointment. The photo illustrations of the various dishes were drab and poorly photographed and did not make the dishes look appetizing at all. One wonders how the photographs got past the author who had obviously done a lot of research on the cuisine of Macau and is very knowledgeable. Macau cuisine in its own right is unique and when cooked correctly, an absolute delight. As for the recipes, they were pretty much spot on. Being the son of parents who were raised in Macao and of Portuguese ancestry and having a mother who was an excellent Macanese cook I should know. For an excellent alternative to this book try "Macanese Cooking - a journey across generations" by Cecilia Jorge. Now there's a well written and well illustrated Macanese cookbook.
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