Book review | Churrasco: Grilling the Brazilian Way by Evandro Caregnato | Recipe Renovator

Not just a cookbook, a thorough grounding in the Brazilian grilling ethos.

If you’ve ever eaten at a Brazilian steakhouse, you’ll know that they take their meat very seriously. So seriously, in fact, that there is a way of life connected to cattle ranching, grilling, and barbecue. I thought this book Churrasco: Grilling the Brazilian Way would be a perfect fit with paleo month here at RR. If you or someone you know is SERIOUS about their barbecue, this would be a perfect gift. Written by the Culinary Director of the Texas de Brazil restaurant chain, who was raised in Brazil.

Book review | Churrasco: Grilling the Brazilian Way by Evandro Caregnato | Recipe Renovator

Layout and design:

The book is organized into the following chapters: From Brazil to Texas de Brazil, Gaucho Culture and Cuisine, The Churrascaria Experience, Churrasco Basics: Meat, Preparation, and Grilling Techniques, Traditional Gaucho Cuisine, Texas de Brazil Favorites, and Brazilian Glossary and Pronunciation Guide. The book’s interior design is beautiful and user-friendly.
Book review | Churrasco: Grilling the Brazilian Way by Evandro Caregnato | Recipe Renovator

Photography:

Every recipe features a full-color photograph by Denny Culbert, and lifestyle photographs from Texas de Brazil bring the gaucho lifestyle to the reader with flair.
Book review | Churrasco: Grilling the Brazilian Way by Evandro Caregnato | Recipe Renovator

Recipes:

Recipes include beef on a plow blade, fried beef empanada, chicken hearts, codfish fritters, collard greens with bacon, wagoners’ rice, lobster bisque, papaya cream, and caramel flan. Recipes include meat, poultry, seafood, fish, dairy, eggs, wheat flour, and nuts. (Note that few recipes include flour, so the book would be fine for you if you are gluten-free and you understand your ingredients and how to avoid gluten in recipes.)

What I liked about the book:

I love any book that takes me to another country. This one is like a free trip to Brazil. I love the author’s passion and the story of the founding of the restaurant. Hard-core BBQ guys and gals will love the instructions for building your own BBQ and rebar spit(!), plus the chef-level discussion of meat cuts, knives, and tools.

I wasn’t so keen on:

Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.

Recommended for:

paleo diets and BBQ fanatics

Not recommended for:

Migraine, vegan, vegetarian, celiac, gluten-free or low-sodium diets

A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.

Required FTC disclosure: I received one copy of this book from the publisher for the giveaway on April 28th, 2016.
Here’s the book if you want to see more: