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Curious about that chayote in the produce section? Or wonder what to do with yucca, guava and those mysterious bottles of cachaca at the liquor store? Leticia Moreinos Schwartz provides a sideboard brimming with answers."My main goal with this book," said Schwartz, a Rio de Janeiro native, "is to teach home cooks what they don't know about Brazilian cuisine, and to inspire them to cook dishes they haven't considered before."The first recipe here calls for shrimp stock - something that's always in my freezer. Once you make it at home, you'll never again discard shrimp shells. Now, here are a few exotic flavors to savor. -- Lorraine Eaton The Virginian-Pilot, 9/25/13