Every second new restaurant in Athens has a ceviche on the menu and most of them taste like lime juice with fish in it. Peru has been doing this for centuries and Gastón Acurio is the man who put the cuisine on the map. 500 home recipes, the classics and the ones that never left the country.
The LADJA team uses it for:
- Ceviche done the Peruvian way
- Lomo saltado on a hot pan
- Going past the classics into quinoa, amaranth and aji amarillo dishes
From the publisher:
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country's most acclaimed and popular chef, Gastón Acurio.
One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.
Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.
Details:
- Author: Gastón Acurio
- 500 recipes
- Weight: 1.46 kg
- Dimensions: 28 x 19 x 4 cm
