Chef teaches practical recipes in book – 03/18/2024 – Food

After learning to cook with her mother, studying gastronomy at the renowned Le Cordon Bleu, working in restaurants around the world, chef Juliana Gueiros began publishing her recipes on social media. Especially during the beginning of the Covid-19 pandemic, the cook shared how to prepare and prepare everyday dishes and was a hit with the digital public.

Now she is launching the book “Na Cozinha” with more than 150 recipes, including new dishes and others that have already been taught by her — this time in more depth. The next launch event will feature the chef and will take place in São Paulo this Tuesday (19), at Livraria da Vila from 7pm.

The book is divided into 12 parts, covering the preparation of vegetables, proteins, side dishes and desserts. In addition, the chapters contain information on how to choose, buy, cut and store the ingredients.

Among the recipes, Juliana explores the dishes that are usually prepared in her family, such as the shrimp with chayote that her grandmother makes. The chef considers that affective cuisine is the one she most identifies with, which is why she chose to teach the techniques behind simple, everyday recipes. “Often, we prepare food the way we know the recipe will work, but without knowing exactly why that happens,” she explains.

In addition to grandmother’s shrimp, recipes made in one pan are among the chef’s favorites due to their practicality — a characteristic that she took into consideration when selecting the preparations that would be included in the work.

See below how to prepare the shrimp with chayote that is in the chef’s book.

Shrimp with chayote from my beloved grandmother

Ingredients:

• 2 tablespoons of olive oil
• 1 leek, cut into slices (white part)
• 1 cup of peeled tomatoes
• 1 cup coconut milk
• 1 chayote cut into cubes
• 600g of shrimp
• Lime juice, fresh coriander, salt and pepper to taste

How to make:

1. Saute the leek in olive oil until wilted
2. Add the peeled tomato and cook for 1 minute
3. Add coconut milk
4. Season with salt and pepper
5. Add the chayote and let it cook for 5 to 10 minutes, until it is al dente
6. Season the shrimp with salt, pepper and lemon
7. Add to the sauce and sauté until cooked
8. Taste, adjust seasoning and season with coriander