Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams & what almost amounts to a mania for salt cod. The Taste of Portugal gives a wonderfully rounded picture of this robust & fascinating cuisine, with its bread-heavy soups, its salt cod & fish dishes, its high-flavored stews (in one well-known dish, combining pork & clams), its game & its extravagantly sweet desserts, rich with eggs.
The first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass.
Edite Vieira provides a lively commentary that puts the food into its cultural & historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson
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As well as being Scotland`s longest river, the Tay also carries the largest volume of water of any river in the UK more than the Thames & Severn combined when it reaches the Firth of Tay. From its source high up the slopes of Ben Lui near Tyndrum, the Tay makes its way through Stirlingshire & Perthshire to meet the North Sea near Dundee. As one of the best salmon rivers in Europe, every year it lures anglers from around the world & countless more come to explore the glorious hills & glens it passes. There is no better way to discover the wildlife, architecture & history of this area of Scotland than to walk. Whatever your ability walking at high or low level, following tough terrain or level paths the 25 routes in this guide offer something for everyone.