| Edition |
First American edition. |
| Description |
255 pages : color illustrations, color maps ; 26 cm |
| Note |
Includes index. |
| Summary |
"The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London's critically acclaimed restaurant Ceviche. Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America's ravenous taste for ethnic food. From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, The Peruvian Kitchen will be the first authoritative cookbook to bring the delicious dishes from Peru's lush jungles, Andean peaks, and seaside villages to US kitchens"-- Provided by publisher. |
|
"The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London's critically acclaimed restaurant Ceviche"-- Provided by publisher. |
| Contents |
Ceviches -- Street food -- Fish -- Meat -- Vegetarian -- Salads -- Desserts -- Drinks -- The Peruvian larder. |
| Subject |
Cooking, Peruvian.
|
|
Ceviche.
|
|
COOKING / Regional & Ethnic / Central American & South American.
|
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COOKING / Regional & Ethnic / International.
|
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COOKING / Regional & Ethnic / General.
|
| Genre/Form |
Cookbooks.
|
| ISBN |
9781607746416 (hardback) |
|
1607746417 (hardback) |
|
