Cook up the bold, unique flavors of this multicultural culinary destination.
Peruvian cuisine, described by food critic Eric Asimov as one of the world's most important cuisines and a model of fusion cuisine, is the new lip-smacking trend worthy of every American table. The Big Peruvian Cookbook is a journey through the diverse gastronomy of the multicultural South American country, from its Andean peaks to its coastal towns and tropical jungles.
Become intimately acquainted with Peru's universe of flavors, techniques, and traditions. Peruvian food is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences, and the result is a vast and colorful range of dishes, each telling a distinct story, such as:
[*]Traditional Ceviche (or "Cebiche")
[*]Causa (Layered Mashed Potato)
[*]Arroz Chaufa (Fish Stir-Fried Rice)
[*]Papa a la Huancaína (Potatoes in Cheese Sauce)
[*]Lomo...
