The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

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

The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

by Ricardo Zarate, Jenn Garbee

eBook

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Overview

“The godfather of Peruvian cuisine” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails. 
 
Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new “it” cuisine—the food of Peru. 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.
 
“Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him.”—Roy Choi, chef and author of L.A. Son
 
“Not your usual crop of Tex-Mex recipes at all! You will enjoy The Fire of Peru with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine.”—HuffPost

Product Details

ISBN-13: 9780544453296
Publisher: Houghton Mifflin Harcourt
Publication date: 06/11/2020
Sold by: Barnes & Noble
Format: eBook
Pages: 276
Sales rank: 420,575
File size: 135 MB
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About the Author

RICARDO ZARATE was the founding chef/owner of celebrated LA Peruvian restaurants Picca, Mo Chica, and Paiche, with a new restaurant in the works for 2015. He has been recognized by Food and Wine, Esquire, and the LA Times.
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