Contributions

  • Garbee, Jenn, author - Contributor
  • Anderson, Edward Leon, photographer - Contributor

Publication

2015 - Houghton Mifflin Harcourt, Massachusetts

Language

English

Word Count

68,250 words, Guess

Page Count

273 pages

Identifiers

and 2 more
  • Better World Books9780544454309
  • Open LibraryOL27190726M

Classifications

  • DDC641.5985
  • LCCTX716.P4 Z37 2015
  • LCCTX716.P4Z37 2015

Description

Captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails. Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new it cuisine--the food of Peru. Zarate has been called the godfather of Peruvian cuisine for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger.

Subjects

Other Editions

  • The fire of Peru: recipes and stories from my Peruvian kitchenHoughton Mifflin Harcourt2015-01-01

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