Food Brazil Eating Brazilian - East Valley Tribune: Home

Food Brazil Eating Brazilian

This 2011 photo released by Lotus PR shows banana, lime and priprioca caramel ravioli in Brazil. Enter "D.O.M.: Rediscovering Brazilian Ingredients," a new cookbook that chef Alex Atala hopes will propel Brazilian food onto the world's culinary stage. The book is chock-full of strange, surprising and downright bizarre ingredients, from the Brazilian sea snail, which Atala says are tastier and less fatty than their North American cousin, to the "priprioca," an aromatic herb that’s described as tasting like a cross between vanilla and earth, to "tucupi," a pickling agent that’s made from fermented manioc root juice. (AP Photo/Cassio Vasconcellos, Lotus PR)

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