Here's a working list of books about Brazilian Cuisine. I will add cover pictures and reviews, as well as more titles, over time - come back often, and send me your suggestions!
ALMEIDA, S. P. Cerrado: Aproveitamento alimentar. Planaltina: EMBRAPA, 1998.
ALVES Filho, Ivan and Roberto di GIOVANI
(2000). Cozinha brasileira: (Com
recheio de história). Rio de Janeiro: Revan, 110p.
ANG, Eng
Tie (1993). Delightful Brazilian Cooking.
Seattle: Ambrosia Publications, 176p.
ANUNCIATO, Ofélia (2000). A Taste of Brazil. Cologne:
Könemann. Translated by Julie Martin and First
Edition Translations, 136p.
ATALA,
Alex (2013). D.O.M.: Rediscovering
Brazilian Ingredients. London: Phaidon Press, 290 p.
BATEMAN,
M. (1999). Café Brazil. Chicago:
Contemporary Books, 128 p.
BENKE, A.
and K. L. DURO (2004). Cooking the
Brazilian Way. Minneapolis: Learner Publications Company, 72p.
BOTAFOGO,
D. (1960). The Art of Brazilian Cookery.
New York, Hipocrene Books, 240 p.
CASCUDO,
Luís da Câmara. História da alimentação
no Brasil. São Paulo: Global, 2004. 3a. ed, 954 p.
CASTANHO,
Thiago and Luciana BIANCHI (2014). Brazilian
Food. London: Octopus Publishing Ltd. [Original Title: Cozinha de Origem]. Translated
by Elisa D. Teixeira, 256p.
COUTO, Cristiana (2007). Arte de
cozinha: Alimentação e dietética em Portugal e no Brasil (séculos
XVII-XIX). São Paulo: Editora Senac São Paulo, 176 p.
CUZA, Sandra (2012). The Art of
Brazilian Cooking. Gretna: Pelican Publishing Company, Inc., 248 p.
DÓRIA, Carlos Alberto (2006). Estrelas
no céu da boca: Escritos sobre culinária e gastronomia. São Paulo: Editora
Senac São Paulo, 268 p.
FAJANS, Jane (2012). Brazilian
Food: Race, Class and Identity in Regional Cuisines. London / New York:
Berg, 148 p.
FARAH, Fernando (2011). The Food
and Cooking of Brazil. Wigston: Anness Publishing Ltd, 128p.
FERNANDES,
Caloca. Viagem Gastronômica Através do
Brasil. São Paulo: Editoras SENAC /
Sônia Robato, 8th. edition - bilingual (Translated by Doris Hefti), 256 p.
FUNDAÇÃO ESCOLAR PAN AMERICANA. (1986). What’s cooking in Rio. Bilingual edition. Rio de Janeiro: Carioca,
554 p.
HAMILTON, C. (2005). Brazil: A
culinary journey. New York: Hipocrene Books, 206 p.
HARRIS, J. (1992). Tasting Brazil:
Regional recipes and reminiscences. New York: Maxwell Macmillan
International, 286 p.
IDONE, C.
(1995). Brazil: A Cooks Tour. New
York: Clarkson/Potter Publishers, 216p.
MONTEBELLO,
N. P. and W. M. COELHO ARAÚJO (2009). Carne
& cia. Série Alimentos e Bebidas, Vol 1. 2nd.
edition. Brasília: Editora SENAC, 324p.
NEELEMAND, Gary and R. NEELEMAN (2007). A Taste of Brazil. São
Paulo: Marco Editora, 160 p.
PETERSON, J. and D. PETERSON (1995). Eat
Smart in Brazil: How to Decipher the Menu, Know the Market Foods &
Embark on a Tasting Adventure. Madison: Ginko Press, Inc., 142 p.
PINTO, C. B. (1998). Brazilian
Cooking: Exotic, Tropical Recipes from South America. London: Quintet
Publishing Ltd., 128 p.
ROBERTS, Y. C. and R. ROBERTS (2009).
The Brazilian Table. Layton: Gibbs
Smith, 208 p.
SCHWARTZ, Leticia M. (2010). The
Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook.
Lenham: Kyle Books, 176 p.
SHEEN, B. (2008). Foods of Brazil.
From the series “A Taste of Culture”. Farmington Hills: Kidhaven Press /
Thomson Gale, 64 p. São Paulo: Melhroamentos, 256 p.
TREVISANI, B.; N. de MATTOS, R. H. de P. RAMOS & T. M. BARBOSA
(2004). Sabores da cozinha brasileira:
Amazônica, Baiana, Gaúcha, Mineira, Nordestina, Pantaneira, Paulista.
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