“Three-time James Beard Award winner Leite has written a foodie love letter to a European nation. The culinary profile of the 13 historic provinces, along with a shopping guide to the Portuguese pantry, are great, but the real payoff is the 130-plus recipes that range from the veggie-rich caldo verde to such new classics as scrambled eggs with asparagus and fresh cod.”— Bon Appétit
“Iberian gem. . . . the best book on the subject of Portuguese cooking in years. Leite, whose parents emigrated to the U.S. from Portugal, is captivated by the way cooks there have pointed their under appreciated cuisine in new directions.”—Saveur
“David Leite takes you right to the heart of the good stuff, scrupulously (and appetizingly) exploring and explaining an egregiously overlooked and unappreciated range of flavors and ingredients. Portugal once ruled the known world, and the recipes in this book are–in many ways–the history of the world–on your plate.”—Anthony Bourdain
“Beautifully illustrated, The New Portuguese Table is a smart, delicious and highly personal travelogue through both memory and terrain.”—Miami Herald
“Leite’s book is a stunning passport to a food and a people virtually unknown to most Americans, even though they are only five hours away from our mainland.”—The Huffington Post
“Long overlooked in our culinary literature, Portugal’s rich, historic cuisine finally has a passionate and knowledgeable ambassador in David Leite. Keenly aware of what modern American cooks want these days, Leite has compiled an incomparable collection in which every recipe is as rewarding to eat as it is simple to make. Bravo David!”—Anya von Bremzen, author of The New Spanish Table
“By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage.”—Publishers Weekly, starred review
“A thrilling travelogue, a thorough guide to Portuguese regional dishes and ingredients, and a transporting kitchen companion. The recipes in it will not only spirit you to an exotic, alluring place, they’ll change the way you cook.”—Matt Lee and Ted Lee, authors of The Lee Bros. Simple, Fresh, Southern
“The temptation is to look only to the past and the traditional, but David knows cuisines are restless, ever shifting beings. He gifts us with the land of his family as it was and as it is now.”—Lynne Rosetto Kasper and Sally Swift, authors of The Splendid Table’s How to Eat Supper
“The New Portuguese Table is a welcoming, wonderful, satisfying, and passionate cookbook, an enticing view of Portugal through the lens of its food. Bravo!”—Paula Wolfert
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