The Fire of Peru: Recipes and Stories from My Peruvian Kitchen by Ricardo Zarate and Jenn Garbee
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Garlic chips (page 37)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Mock yuzu juice (page 37)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Homemade ponzu (page 37)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Rocoto oil (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Ají amarillo butter (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Ají amarillo aioli (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Huacatay aioli (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Yuzo kosho aioli (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Sriracha aioli (page 38)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Pickles (Encurtidos) (page 39)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Vegetable stock (page 40)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Fish stock (page 40)
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Chicken stock (page 40)
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Salsa criolla (page 44)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Spiced cancha (page 46)
from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen The Fire of Peru by Ricardo Zarate and Jenn Garbee
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Notes about this book
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- ISBN 10 0544454308
- ISBN 13 9780544454309
- Linked ISBNs
- 9780544453296 eBook (United States) 11/1/2015
- 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.Other cookbooks by this author
- Das Cookbook: German Cooking...California Style
- The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
- Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between
- Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between
- Secret Suppers (1 Volume Set): Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between
- Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between
- Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen
- Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen
