Jacqueline Raposo

Writer

I recently inherited this book from a cousin in Portugal, who inherited it from my great uncle, a priest who was gifted with it by some of his parishioners. The recipes are vague, with their non-specific measurements and methods assumed as common knowledge. Being in Portuguese, it takes me a while to make sure my translations are completely accurate. Without pictures or even much of a description of a final product, I don't really know how something is supposed to even come out. But it forces me to take my time, and to transport my actions to what I imagine I'd be doing were I to live on a tiny island off the coast of Portugal in the 1950s, with only a wood-fired oven and range to play with.