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The Art of Peruvian Cuisine
Tony Custer
Although
hardly known outside the country, Peruvian cuisine is
enticing and variegated. Its richness is both a consequence
of Peru's several ecosystems -that secure a wide assortment
of fresh ingredients-, and the influence that consecutive
waves of immigrants -Spanish, African, French, Italian,
Chinese, and Japanese- have had on traditional Inca
cuisine.
The
result is so astonishing that in a January 2004 article,
The Economist magazine reported: "Peru can lay
claim to one of the world's dozen or so great cuisines".
With
the help of Lima's most renowned chefs, Tony Custer
has composed an anthological book that takes a huge
step into revealing Peruvian cuisine to the international
public. The 110 recipes are clearly described and accompanied
with outstanding photographs. Ranging from appetizers
to desserts, they include the most important traditional
dishes -such as causa limeña, ají de gallina,
and Peruvian all-time favourite ceviche (raw fish marinated
in lime juice)-, as well as some fine examples of the
local nouveau cuisine.
The
book succeeds in proposing Peruvian cuisine as the world's
last great culinary revelation, and is a must for food-lovers
and gourmets. Not in vain Florida's legendary chef Norman
Van Aken advices "if you can find a copy I urge
you to grab it fast".
Click on the product box on the left to buy this book
at amazon.com
Related
topics: Peruvian
Food, Restaurants
in Lima, Restaurants
in Cusco.
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