Portuguese flavors through travel and recipes

Portuguese Cooking explores regional dishes and food culture through lively journal entries and drawings by Carol Robertson, paired with David Robertson's evocative photographs. The book blends travel observation with practical recipes to show how landscape and tradition shape everyday meals.

Recipes favor straightforward techniques and pantry-forward ingredients: seafood and pork, ripe tomatoes, olives, kale, sweet and hot peppers, garlic, mint and abundant virgin olive oil. Many dishes reflect European, African and Moorish influences, highlighting bold, balanced flavors that home cooks can reproduce.

Suited to anyone curious about Portuguese foodways, the volume serves as both a culinary primer and a visual guide. Key features include:

• Journal-style notes and charming drawings
• Evocative landscape and food photography
• Focus on seafood, pork, olives and olive oil
• 192 pages; North Atlantic Books hardcover

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