The Art of PERUVIAN CUISINE Vol. I - Forward by Eric Ripert

266 pages. 30.5 x 24.5 cm. This large, beautifully illustrated cookbook demonstrates the fluid cuisine of Peru. The Quechua and other highlanders of Inca times happily included seafood and shellfish in their diet before Spanish colonization. During the Spanish era, the food fused with Moorish elements as well as Spanish African Slave methods. In the 19th century the first Chinese immigrants arrived in Peru. Their influence on Peruvian cooking has been nothing less than fundamental. In the last year of the 19th century the Japanese immigration to Peru got under way. All of these influences bring together a bounty of ingredients and methods that make Peruvian cuisine unlike any other. Illustrated throughout with color photography. Other contributors: Stylist and chef Jore and Filipe Ossio Guiulfo, Photographer Miguel Etchepare, Translation and Research Alison Light, and Graphic Design by Ursula San Miguel. Laid in: pamphlet for Fundación Felipe Antonio Custer - a program started by the author to help Peru's children with learning difficulties in poor areas. Interior and boards pristine. Dust wrapper lightly rubbed. Covered in protective mylar. Color illustrated boards. Fine, in near fine dust wrapper.