500 años de fusión: la historia, los ingredientes y las nuevas propuestas de la cocina peruana by Gaston Acurio

Page Updated: Jun 11, 2017
Book Views: 170

Author
Gaston Acurio
Publisher
Punto y Coma Editores
Date of release
Pages
343
ISBN
9786033000262
Binding
Illustrations
Format
PDF, EPUB, MOBI, TXT, DOC
Rating
4
77

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500 años de fusión: la historia, los ingredientes y las nuevas propuestas de la cocina peruana

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Book review

A Gourmand World Cookbook award winner, this vast collection of recipes (called 500 Years of Fusion in English) from Acurio's numerous restaurants includes a poetic history of Peruvian ingredients and cooking styles. The recipes are on a separate, included DVD.


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