Tag: Maria Olimpia Areal

"If we move on to more general cookery books, then the first author was Isalita, with Doces e Cosinhados: Receitas Escolhidas, published in 1925 and with 25 editions until 1977. In the book, the author proposed daily menus for everyday lunches and dinners and more sumptuous meals, a list of hors-d'oeuvres and a wide range of recipes grouped into the following categories: soups, sauces, eggs, fish, starters, soufflés, meat, poultry and game, galantines, mousses, uses of roast meats and poultry, pasta, Italian pasta, potatoes, tomatoes, peppers, artichokes, asparagus, aubergines, carrots, cabbage, cauliflower, cucumbers, chayote, spinach, broad beans, peas, beans, lettuce, chestnuts, broccoli, turnips, rice, salads, jam, fruit jams, puddings, end-of-dinner sweets, soufflés, pasta (for sweets), tea jams, biscuits, tea breads and ice cream. As you can see, Isalita started with savoury dishes and ended with sweets, creating many subdivisions in vegetable-based preparations. Her important work inspired other books and was copied by lesser authors."