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by
Philip Martin McCaulay (Author)
Peruvian Cuisine is considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. This book on Peruvian Cuisine includes recipes for Aji de Gallina, Alfajores, Anticuchos, Arroz con Leche (Rice Pudding), Arroz con Pollo, Arroz Tapado, Bistec a lo Pobre, Causa, Causa Rellena con Pollo, Ceviche de Pescado, Ceviche of Shrimp and Sea Bass, Chicha Morada, Ensalada de Pallares (Lima Beans), Lomo Saltado, Papas a la Huanca na, Pisco Sour, Pulpo al Olivo (Octopus in Olive Sauce), Rocoto Relleno (Stuffed Hot Peppers), Suspiro a la Lime a (Lima-Style Sigh), Tacu-Tacu, and Tiradito.
Number of Pages: 90Dimensions: 0.22 x 9 x 6 INPublication Date: November 29, 2009
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