Format:
Book
Author:
Title:
Edition:
First American edition.
Publisher, Date:
Berkeley [California] : Ten Speed Press, [2013]
Description:
255 pages : color illustrations, map 26 cm
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.
Subjects:
Genre:
Contents:
Ceviches -- Street food -- Fish -- Meat -- Vegetarian -- Salads -- Desserts -- Drinks -- The Peruvian larder.
LCCN:
2013048754
ISBN:
9781607746416 (hardback)
1607746417 (hardback)
System Availability:
1
Current Holds:
0
Control Number:
1067824
Other Number:
866252979
# System items in:
0
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  Library Journal Review

First published in the UK, chef -Morales's debut features arrestingly beautiful, tempting Peruvian cuisine, much of it from his acclaimed London restaurant Ceviche. The front matter flirts with history and autobiography, but most of the volume is devoted to ceviches, street foods, mains, sides, desserts, and drinks. Though preparations for dishes like Alianza Lima (mixed seafood and fish ceviche) and Costillas con Sauco (pork ribs with elderberry sauce) aren't overly complicated, they require some finesse with a knife and a willingness to preprepare components. VERDICT Some readers won't enjoy having to source its ultra--specific ingredients, but this work is worthy of most South American and restaurant cooking collections. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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.
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2013

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