The Cookbook

Book - 2015
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One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.
Publisher: London :, Phaidon,, 2015
ISBN: 9780714869209
Branch Call Number: 641.5985 A189p 2015
Characteristics: 432 pages ; color illustrations : 28 cm


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Mar 20, 2017

Ultimately everything we made from the cookbook was tasty, but my issue lies in the measurements. When a recipe calls for potatoes, I want to know what size (or how many oz/lbs). Another recipe called for corn cobs but didn't specify that you were supposed to use a specific kind of peruvian corn.

Aug 06, 2015

I love, love, love that these are real recipes from Peru. They unapologetically call for ingredients, like herbs or types of dried meat, or seaweed that are used in Peruvian cooking that are not usually used in North America. There is none of the tweaking for North American tastes. If the recipe in Peru uses sheep blood or a cow's foot, or a type of South American mollusc, then that is what is on the ingredient list with no "you can substitute......." nonsense. Some of the recipes look wonderful, and I will be trying them, even if I have to the order herbs etc online.


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