One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.
Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.
| Property | Value |
|---|---|
| Author | Gastón Acurio |
| Cover | Hardcover |
| Dimension | 19.05 x 3.81 x 27.94 cm |
| Language | EN |
| Page | 432 |
| 2 Taksit | |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
 | 903,50 x 2Toplam : 1,807,00 TL |
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