The Art of Peruvian Cuisine by Tony Custer

  • Aguaymanto sour (page 42)

    from The Art of Peruvian Cuisine The Art of Peruvian Cuisine by Tony Custer

    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Peruvian
    • Ingredients: Key lime juice; syrup; physalis jam; egg white; ground cinnamon
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Notes about this book

  • robm on January 26, 2011

    A handsome, coffee-table sized book on upscale, restaurant-style Peruvian cuisine by the chef at a well-known Lima restaurant. Sophisticated takes on traditional Peruvian food, a good representative of "Nuevo Andino" cookery, taking advantage of Peru's wealth of interesting ingredients and breathtaking seafood.

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  • ISBN 10 9972920305
  • ISBN 13 9789972920301
  • Linked ISBNs
  • Published Mar 01 2003
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ediciones Ganesha
  • Imprint Ediciones Ganesha

Publishers Text

"The Art of Peruvian Cuisine" is a delight for lovers of gastronomy in general. Pioneering in its kind, it has been commercialized all over the world. The book was first published in 2000 and has sold over 100,000 copies. It contains more than 100 recipes ranging from entrees and mains to desserts and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that show the fascinating fusion of cultures (native, Spanish, African, Chinese and Japanese) that have forged the cuisine of Peru.

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