Haute cuisine, Brazilian style, which is to say African-Indian Portuguese as basic ethnological sources, with an overlay of French, Italian, even Japanese influences, as well as those of special regional areas. The book is geared to gourmet proclivities only reluctantly conceding anything to American kitchens or markets. Accept the fact that the book affords real insight into the Brazilian way of life-- assumes special equipment and Utensils-- and requires substitutes, perhaps hard to find, for basic ingredients. Even the names of foods are largely unrecognizable and the procedures demand time and care. They are frankly troublesome but just as frankly tempting. The book has unusual attributes-- such as auxiliary accompaniments to enhance taste and appearance, special candy recipes, unusual appetizers and beverages. It is very, very special but entertaining.