Book Review: The New Portuguese Table by David Leite

Perhaps I am unqualified to evaluate The New Portuguese Table,  given that I know nothing of old or classic Portuguese cooking.    But I emphasize that I really wanted to like David Leite’s beautifully photographed, full color 256 large hard-cover paged book.     The cover photograph of what looks rather like bacon-crusted fish and the rich golden-colored soup on the rear face both invited me to take this volume home and eagerly read about the Portuguese cuisine.    Sadly,  Leite’s recipes mostly kept me paging ahead in hopes something later in the text would spark my attention, hone my appetite and send me heading to the kitchen.       Really,  I would love nothing more right now than to be waxing rhapsodic over Carolino rice, chorizo and huge succulent shrimp.     The recipes, though, quite failed to grab me.    The picture of the spice-rubbed roast chicken and potatoes on 111 did appeal,  though after looking up the directions for the spice rub  (which consisted mostly of  equal parts sweet paprika and smoked paprika),   I found myself doubting I would follow the recipe the next time I roast chicken.      I was frankly unmoved by the various directions for preparing salt cod every which way.   I would love nothing more than to be able to rave over marvelous flans and custards,  though the sugar-crusted rosemary custard on page 211 honestly did not appeal to me. And so it went, from chapter to chapter,  the reader ever seeking recipes that would enchant and never finding them.    I remain interested in learning about the cuisine of Portugal and hope that another cook/author will be able to bring it home for me.   The New Portuguese Table–Not Recommended.

Buy Now $21.45 from Amazon