Peruvian Kitchen
Regular price
€19.99
A01=Morena Cuadra
A02=Morena Escardo
Age Group_Uncategorized
Age Group_Uncategorized
amarillo
argentina
arroz con
Author_Morena Cuadra
Author_Morena Escardo
automatic-update
bakeries
beef tenderloin
beginners
Category1=Non-Fiction
Category=WBN
Category=WBT
causa
cereals
ceviche
chefs
chicha
chiles
chili
cookbook
COP=United States
Delivery_Pre-order
dinner parties
dish
empanada
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
famous peruvian
flavors
Format=BB
Format_Hardback
french cooking
gallina
gastronomy
home brewing
home cook
Language_English
NY
obscure ingredients
PA=Temporarily unavailable
pastes
pepper
peruvians
pollo
Price_€10 to €20
PS=Active
quinoa
recipes call
recipes remind
sauce
softlaunch
stews
tasted
viceroyalty
Product details
- ISBN 9781629145433
- Format: Hardback
- Weight: 1063g
- Dimensions: 191 x 241mm
- Publication Date: 15 Jan 2015
- Publisher: Skyhorse Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Peruvian food has been climbing the culinary ladder at full speed, praised by the untrained palate of the average traveler and by food experts alike. Local Peruvian chefs are quickly gaining international celebrity status, opening restaurants in major cities around the world. Peru’s millenary staple ingredients, such as quinoa, maca, and purple potatoes, have finally reached beyond their country’s boundaries, and are seducing people of every background. Peruvian food’s popularity surged in 2013, named as the International Year of Quinoa by the UN, during which Peru was named the world’s leading culinary destination for the second year on a row.
Peruvian food, as it is known today, is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences. The ingredients and techniques of each of these culinary traditions have left a clear mark through time on the basic Incan diet, and the result is a vast and colorful range of dishes, each telling a distinct story.
The Peruvian Kitchen is a journey through the diverse gastronomy of this country that will allow both those who have tried and fallen in love with Peruvian food already, and those who are first encountering it, the opportunity to get intimately acquainted with this exotic universe of flavors, techniques, and traditions. This book will be your go-to guide for creating a real Peruvian culinary experience at homelearn the history and traditions behind this famous cuisine and enjoy more than one hundred recipes, including cebiches, piqueos, soups, traditional sweets, and much more!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Peruvian food, as it is known today, is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences. The ingredients and techniques of each of these culinary traditions have left a clear mark through time on the basic Incan diet, and the result is a vast and colorful range of dishes, each telling a distinct story.
The Peruvian Kitchen is a journey through the diverse gastronomy of this country that will allow both those who have tried and fallen in love with Peruvian food already, and those who are first encountering it, the opportunity to get intimately acquainted with this exotic universe of flavors, techniques, and traditions. This book will be your go-to guide for creating a real Peruvian culinary experience at homelearn the history and traditions behind this famous cuisine and enjoy more than one hundred recipes, including cebiches, piqueos, soups, traditional sweets, and much more!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Morena Cuadra was born in El Salvador, raised in Nicaragua, and adopted by Peru. Lima is where she learned to cook and discovered her passion and talent for this art. She is a trained chef and a wine expert, and has published several magazines and cookbooks. She directed a culinary school in Lima and writes a Peruvian food blog called Peru Delights. Cuadra resides in Leesburg, Virginia.
Morena Escardó is a writer and a vegetarian home cook from Lima, Peru, with a fascination for healthy and holistic eating, and for turning any dish vegetarian, vegan, and gluten-free. Together with her mother, she writes the Peruvian food blog Peru Delights, where she emphasizes the versatility and nutrition of Peruvian super foods. Escardó resides in New York City.
Morena Escardó is a writer and a vegetarian home cook from Lima, Peru, with a fascination for healthy and holistic eating, and for turning any dish vegetarian, vegan, and gluten-free. Together with her mother, she writes the Peruvian food blog Peru Delights, where she emphasizes the versatility and nutrition of Peruvian super foods. Escardó resides in New York City.
