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THE EXOTIC KITCHENS OF PERU: The Land of the Inca.

Marks, Copeland

26 valoraciones por Goodreads
ISBN 10: 0871318806 / ISBN 13: 9780871318800
Editorial: M. Evans & Company, Inc., New York, NY, 1999
Condición: Near fine condition Encuadernación de tapa dura
Librería: Kurt Gippert Bookseller ABAA (Chicago, IL, Estados Unidos de America)

Librería en AbeBooks desde: 8 de agosto de 1998

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Descripción

xii, 276 pages including an index. Hardcover binding with a brown simulated leather spine with gilt lettering, and tan paper covered boards. Unclipped dustjacket in about new condition; protected in archival mylar. Contains over 100 recipes, including North American sources for indigenous Peruvian foodstuffs. Illustrated with drawings by Guaman Poma de Ayala, a Peruvian prince, reproduced from his seventeenth century mansuscript. South America, Ethnic and Regional Cooking, Cookbook. Size: Octavo (8vo). N° de ref. de la librería 012477

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Detalles bibliográficos

Título: THE EXOTIC KITCHENS OF PERU: The Land of the...

Editorial: M. Evans & Company, Inc., New York, NY

Año de publicación: 1999

Encuadernación: Cloth

Condición del libro:Near fine condition

Condición de la sobrecubierta: Near fine condition (DJ)

Edición: First edition, 2nd impression.

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Sinopsis:

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru. Whatever your tastes are, you are sure to discover many new favorite dishes in The Exotic Kitchens of Peru. Illustrated throughout with line drawings, and with a complete glossary of Peruvian culinary terms, this unique cookbook is a must-have for everyone from cookbook collectors to those seeking to learn more about the exotic Peruvian culture.

From Publishers Weekly:

It's little wonder that interest in Latin American eating is heating up these days. As Marks demonstrates in his latest culinary adventure (his previous cookbooks introduced us to the cuisines of Burma, India and Indonesia), Peruvian food is as rich and complex as its history. The recipes, gathered from professional chefs and home cooks, reflect this multicultural mix of the fallen Inca Empire and of the successive waves of Spanish conquerors, African slaves, Chinese laborers and Italian and Japanese immigrants who made Peru their home. Tallarin de Pollo (Spaghetti and Chicken) is seasoned with Peruvian chili peppers and cumin, while Ocopa de Camarones (Spicy Shrimp Paste with Potatoes) features the coastal shrimp alongside mountain-grown potatoes and peanuts introduced from Africa. Among the surprisingly simple recipes for cevicheAregarded as the Peruvian national dish and made of raw fresh fish marinated in citrus juices that "cook" the fleshAis one for Ceviche Japones. Carefully researched, with information on the historical and cultural significance of various dishes, the book is occasionally more appealing to read than cook from; it's probably one of the few cookbooks with a traditional Inca recipe for Cuy Frito (Crisp Fried Guinea Pigs). But Marks has easy, practical advice on how to adapt even Piranha Broth (use perch or sunfish instead) to the American kitchen, proving there's more to Peru than just small potatoes.
Copyright 1999 Reed Business Information, Inc.

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