The Fire of Peru

The Fire of Peru

Recipes and Stories From My Peruvian Kitchen

Book - 2015
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Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails

Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new "it" cuisine—the food of Peru. Zarate has been called "the godfather of Peruvian cuisine" for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate’s moving and entertaining accounts of Peru’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

A foodie's delight: an irresistible collection of recipes and stories on the new “it” cuisine—Peruvian—written by acclaimed Peru-born L.A. chef and restaurateur Ricardo Zarate

Baker & Taylor
Collects Peruvian recipes, including such offerings as fried pork sandwiches, grilled tuna steaks with roasted red pepper anticucho sauce, pig trotter stew, and grilled kabocha with honey-miso glaze.

Publisher: Boston : Houghton Mifflin Harcourt, 2015
ISBN: 0544454308 (hardcover)
9780544454309 (hardcover)
Branch Call Number: 641.5985 ZAR
Characteristics: 273 pages : color illustrations ; 27 cm


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