About the book:
A culinary journey of Portugal spanning thirteen different historical regions, the nation’s food and culture, and including recipes for dishes like Slowly Simmered White Beans and Sausage and Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce.Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal’s pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves — all beloved by Americans and now combined in innovative ways.In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With nearly 100 full-color photographs and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.
David Leite is a food writer, author, memoirist, and web publisher. He founded Leite’s Culinaria in 1999. In 2006, he had the distinction of being the first winner ever of a James Beard Award for a website, a feat he repeated in 2007.
He has written about everything from chocolate chip cookies to fried clams, from the foods of Portugal to tribulations of being a super taster—for print, radio, and television. His first book, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, explored the food of his heritage and won the 2010 IACP First Book/Julia Child Award. He’s also written for the New York Times, Martha Stewart Living, Lucky Peach, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Men’s Health, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, among others.
Besides being a writer, David is a correspondent on public radio’s The Splendid Table, hosted by Lynne Rossetto Kasper. He’s also been a frequent guest and host on Martha Stewart Living Radio programs, including “Cooking Today,” as well as a guest on Lucinda Scala Quinn’s program, “Mad Hungry Monday.” He’s been heard on NPR’s “All Thing Considered” and has appeared on History Channel 2’s “United Stuff of America,” Food Network’s “Beat Bobby Flay,” The Today Show, “Radical Sabbatical,” and is a regular guest on WTNH-TV.
David won the 2008 James Beard Award for Newspaper Feature Writing Without Recipes for his article “In a ’64 T-Bird, Chasing a Date with a Clam” and was nominated for the same award the following year for his article “Perfection? Hint: It’s Warm and Has a Secret,” both from the New York Times. He was a 2006 winner of the Bert Greene Award for Food Journalism. In 2014, he was nominated for both Best Blog and Best Podcast Series by the IACP. His work has appeared in the Best Food Writing series a total of 14 times, from 2001 to 2015, a record.
Currently, David’s at work on his memoir Notes on a Banana: A Memoir of Food, Love, and Manic Depression to be published by Dey Street Books, an imprint of HarperCollins.