The Portuguese chef publishes a successful book and advocates for the popularization of the national cuisine.

The Portuguese chef publishes a successful book and advocates for the popularization of the national cuisine.

Lusitanian cuisine has been featured in a new book written by Leandro Carreira, a Portuguese chef based in London, which argues for the need for a national strategy to promote Portuguese cuisine.

With over 550 recipes, classic and contemporary, Portugal: A Cookbook is already a hit after it was released by New York and London-based Phaidon in May.

National Geographic magazine even named Portugal: A Cookbook one of the top five new cookbooks of spring.

Bolo do caco, cod rice, peixinhos da horta, green stock or honey and almond bread are some of the recipes found in this book, which took over two years to complete.

Speaking to Lusa, Leandro Carreira, currently the “Chef” at the Sea, Sea restaurant in London, admitted that one of the biggest challenges he faced was the resistance of the villagers to share their recipes with him.

“It was possibly one of the most challenging projects I have ever done in my entire career. To start with, I’m not a writer, I have a degree in hospitality. It was all very difficult because I didn’t even know where to start. I had such a utopia that I could go to the villages in Portugal and people would talk to me and give me their recipes. Of course, that didn’t happen,” he said.

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