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Learn to COOK - The Art of Peruvian Cuisine
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List Price: $49.95
Our Price: $75.00
Availability: Usually ships in 24 hours
Manufacturer: Fundación Custer
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9789972920301
ISBN: 9972920305
Label: Fundación Custer
Manufacturer: Fundación Custer
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2003-03
Publisher: Fundación Custer
Studio: Fundación Custer
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Spotlight customer reviews:
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Customer Rating:
Summary: Put a coffee table in your kitchen
Comment: I saw this book during a recent visit to Peru, on our last day there. Throughout our trip we had been repeatedly astounded by the quality of the food we were served and by the almost asian presentation of the servings. My husband and our good friend, both the primary chefs for their families, practically drooled on the book, which contains recipes for a number of the dishes we had enjoyed eating. We opted not to buy it at that time because of the weight and the lack of space in our luggage, but when I saw it on Amazon and read the reviews, many from peruanos or people married to peruanos, I was prompted to order it.
And as a bonus, in addition to containing many wonderful recipes this book is beautiful--a veritable coffee table book. So perhaps we should install one in our kitchen.
Customer Rating:
Summary: Awesome Cook Book!
Comment: My husband is from Peru and I've had a hard time finding a good cook book. This has great traditional recipes with awesome photos. They give you a little history about the food and it has a bookmark with the names and photos of the most popular ingredients. This will help me the next time I'm at the grocery store. It deserves 5 stars.
Customer Rating:
Summary: Great book!!
Comment: Outstanding. Highly recommended!!!Best cooking book ever!! I have a collection of cooking books and I have tried a few recipies from each by hosting "cooking parties" but nothing comes near this recipies, Granny Inocencia plating with a french style.
OUTSTANDING!!
Customer Rating:
Summary: A superb survey of Peruvian food
Comment: This large, beautiful book is not just another pretty face. The descriptions of the various dishes are excellent, the pictures are outstanding, and all of the proceeds go to help disadvantaged Peruvian children through The Fundación Felipe Antonio Custer. The Fundación was established by Senor Custer, who writes under the name "Tony Custer".
Custer was educated at Harvard and is the CEO of Corporación Custer and a member of Harvard's David Rockefeller Center for Latin American Studies. He decided to write this book to celebrate Peruvian cuisine. Production values are very high: there are 100 full-page, full-color photographs by Miguel Etchepare. It includes an overview of Peruvian cuisine, as well as recipes, some of which are fairly complicated and require some background information.
The Fundación website contains an excellent preview of this coffee table cookbook, with a number of recipes which are true to the character of the book. The entry on ceviche is typical.
"Ceviche may have a complex lineage, but the basic elements for a good ceviche are freshness and simplicity.
"Use a firm fleshed white fish, which won't disintegrate in the lime juice. Limes should always be squeezed just at the moment of preparation and ingredients kept well chilled. The very special taste of the Peruvian tropical lime is difficult to replace, though closest in flavor is its cousin the key lime. To prevent the ceviche from being too acidic, refresh just before serving by tossing with a couple of ice cubes, but be careful not to let them melt and dilute the taste too much.
"Most importantly, ceviche should be eaten immediately. The lime will 'cook' the fish as you bring it to table and the fish will maintain a sensational taste and texture. Peruvians affectionately call the spicy marination juices of ceviche 'leche de tigre' (tiger's milk), and will drink a small glass to cure a hangover! Eat ceviche with a fork and provide a spoon for the juices. The traditional accompaniments are corn and sweet potatoes, providing a perfect balance for the complete dish."
This recipe is classic, with only six ingredients:
1 ¾ lb (800g) sea bass or flounder fillets
1 red onion, in very fine slices
½ red ají limo, chopped very fine
½ yellow ají limo, chopped very fine
Juice of 16 key limes
Salt
Cut fish into bite size pieces and mix together with onion in large bowl. Wash onion and fish and drain well. Season with salt and ají limo.
Toss fish preparation quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immediately in a deep dish, accompanied by boiled sweet potato, fresh cooked corn and leaves of lettuce. (The corn is typically served on the cob in one inch long rounds.)
Cook's Note: You can substitute habanero or scotch bonnet chiles for ají limo; warning: ají limo is very hot.
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I enjoyed not only reading this superb book, but as an intermediate cook, have had good success using it to prepare Peruvian dishes generally as good as those we enjoyed in Lima. I found two other interesting books on Peruvian food: Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure (Eat Smart in Peru) and the wonderfully offbeat A Russian Jew cooks in Peru.
Robert C. Ross 2008
Customer Rating:
Summary: Amazing
Comment: One of the most Amazing cookbooks that I've ever seen. The recipe's are amazing. Here's a link that shows some of the recipe's http://www.artperucuisine.com/
I gave this book to my boyfriend's dad, who is peruvian and he can attest to the loyalty, and authenticity of the cookbook. I know it is quite expensive, but I had no regrets buying the perfect gift.
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