Brazilian


The Alchemist
Memórias póstumas de Brás Cubas
The Hour of the Star
Dom Casmurro
Capitães da areia
Vidas Secas
The Passion According to G.H.
Near to the Wild Heart
Água Viva
Veronika Decides to Die
O Alienista
Torto Arado
O Cortiço
Grande Sertão: Veredas
شجرتي شجرة البرتقال الرائعة (سلسلة زيزا، #1)
Conectadas by Clara AlvesQuinze Dias by Vitor MartinsUm Milhão de Finais Felizes by Vitor MartinsCéu sem Estrelas by Iris FigueiredoPiratas à vista! by Samir Machado de Machado
FLIPOP
99 books — 4 voters

Ghost Trigger by Alex   LopesExiste amor em São Paulo by H. PueyoA Realidade Imutável by Dêner B. LopesAs águas-vivas não sabem de si by Aline ValekNão Verás País Nenhum by Ignácio de Loyola Brandão
Ficção Científica Brasileira
91 books — 9 voters
Dona Benta by Companhia Editora NacionalThe Food and Cooking of Brazil by Fernando FarahCulinária brasileira, muito prazer by Roberta Malta SaldanhaArt of South American Cooking by Felipe Rojas-LombarBrasil by Eva Ribenboim Steinbruch
Brazilian food
38 books — 1 voter

Enterre seus mortos by Ana Paula MaiaPhobiafilia by Preto PasinUltra carnem by Cesar BravoTênebra by Julio FrançaDVD by Cesar Bravo
Terror Brasileiro
45 books — 3 voters

Rebecca Carvalho
The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce ...more
Rebecca Carvalho, Salt and Sugar

Rebecca Carvalho
Sour starch, Parmesan cheese, water, vegetable oil, milk, eggs... And salt, of course," he reads aloud the ingredients we'll need today. "We're making pão de queijo and packaging fresh fruits this afternoon." This cheese bread has always been a favorite at Salt, pairing well with hot, chocolatey coffee. Growing up, I used to linger in the kitchen watching Grandma roll the dough into small balls with her hands. Once in the oven, they'd filled the entire bakery with a strong cheesy aroma that attr ...more
Rebecca Carvalho, Salt and Sugar

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