The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It?s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil’s diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author’s passion for her country’s cuisine. Her aim is to bring Brazil’s favorite foods into American kitchens.

Leticia Moreinos Schwartz moved to New York in 1997, and enrolled and the French Culinary Institute where she graduated with degrees in both Culinary and Pastry Arts. She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro.

Marriage and kids brought on a move to the suburbs of CT, where she created “Chef Leticia”, a boutique culinary company offering a wide range of services, from cooking classes to food writing to recipe development to food styling. It’s all about the love of cooking – for pleasure, and for a living.