An extraordinary celebration of the continent's much-loved regional cuisines - with 600 delicious recipesRarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian and beyond.
Rezensionen / Stimmen
"Fascinating ... shows how nearly identical dishes - such as rice and beans or tamales - take on different forms and names in neighboring countries." - Wall Street Journal
"Peruvian chef Virgilio Martinez shares his vast knowledge and endless passion for the gastronomy and food ways of South America ... an impressive collection of South American cuisines." - Fine Dining Lovers
"This volume isn't just a cookbook - it's a historical and culinary map of Latin America." - Afar
"Filled with more than 600 recipes ... plan to cook your way through at least a fraction of the cookbook." - Conde Nast Traveler
"A permanent fixture in my kitchen." - Conde Nast Traveler
"Lose yourself in the vibrant wonders of Latin America with this first-class book." - The Independent
"A scrumptious tribute to and celebration of Latin America." - Cool Hunting
"Lively, entertaining, and surprisingly navigable." - Eater
"The recipes are supplemented with ... a closer look at traditional dishes and important ingredients." - Epicurious
"This labor of love will appeal to readers interested in exploring the diversity of Latin American cuisine." - Publishers Weekly
"Exhaustive ... celebrates the remarkable range of Latin American cuisine." - Time Out
"A fascinating book to read... also an easy one to cook from." - TLS
"Brings to live the food, recipes, and their myriad influences, from indigenous to European, Asian and beyond." - Stylist
"Impressive." - Hot Dinners
"A treat for travel-minded cooks." - Country & Town House
"Dives deep into each region's food culture and local ingredients." - Thrillist
"Martinez explores an extensive range of dishes from each region effortlessly." - Le Cordon Bleu
Sprache
Verlagsort
Illustrationen
100
100 Farbfotos bzw. farbige Rasterbilder
100 farbige Fotos
Maße
Höhe: 278 mm
Breite: 193 mm
Dicke: 40 mm
Gewicht
ISBN-13
978-1-83866-312-4 (9781838663124)
Schweitzer Klassifikation
After cooking in prestigious restaurants around the world, Virgilio Martínez returned to Peru in 2009 and opened Central. Since 2013 Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. He co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Chef's Table and is the author of Central.Nicholas Gill, the co-founder of the website New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.
