The Fire of Peru: Recipes and Stories from My Peruvian Kitchen by Ricardo Zarate and Jenn Garbee

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    • Ingredients: aji amarillo chiles
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    • Ingredients: dried aji panca chiles
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    • Ingredients: red onions; tomato paste; bay leaves; sesame oil; olive oil; aji rocoto paste
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    • Ingredients: huacatay leaves; lemons; yuzu kosho; mayonnaise
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    • Ingredients: red onions; celery; carrots; daikon radishes; fresh ginger; thyme sprigs; bay leaves; black peppercorns
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    • Ingredients: red onions; celery; carrots; daikon radishes; fresh ginger; thyme sprigs; bay leaves; black peppercorns; non-oily fish bones
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    • Ingredients: chulpe corn; coarse sea salt
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    • Ingredients: cancha corn; paprika; limes; ground cayenne pepper
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  • ISBN 10 0544454308
  • ISBN 13 9780544454309
  • Linked ISBNs
  • Published Nov 01 2015
  • Format Hardcover
  • Page Count 276
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate's moving and entertaining accounts of Peru's food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

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