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here if you want to buy it:
This
62 page book written by Chef Annik Franco Barreau,
is devoted to the preparation of the 25 main recipes
of the peruvian cuisine.
The chapter of the Introduction is written by
Raul Vargas, the most famous peruvian food critic
by far.
With each recipe the author gives the preparation
and cooking times, as well as the amount of persons
served in each recipe. Such simple information
that many cook books just ignore.
Each dish is accompanied by beautiful pictures
taken by the famous photographer, Mylene d'Auriol.
After describing the entrees, soups and main courses,
the author presents the preparation of the seven
most popular desserts of Peru.
Unique to this book is the description with pictures
of native food products and fruits.
Lastly, the book ends with the preparation of
cocktails, using the Pisco (brandy) as a basis.
Included is the famous pisco sour, the national
drink of Peru.
For those interested in the peruvian cuisine,
this book is a definite must-have.
SIZE:
62 pages. Height: 8 inch. Width: 5.5 inch. Weight:
4 oz.
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