About this book
Brings unique and delicious dishes from Peru to the home kitchen, from sizzling barbecued anticuchos, giant corn choclos and juicy saltados. With recipes, information on techniques and timings, and using the freshest ingredients. Illustrated in colour throughout. *Also appeared in June Buyer's Notes*
Making ceviche is serious in Lima, and restaurateur Martin Morales has travelled the length of Peru to find the best recipes. From sizzling barbecued anticuchos, superfood quinoa salads, giant corn choclos, juicy saltados and lucuma ice, 'Ceviche' brings the unique and delicious dishes from Peru to the home kitchen.
|WEIDENFELD & NICOLSON|