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eBook The Exotic Kitchens of Peru: The Land of the Inca ePub

by Copeland Marks

eBook The Exotic Kitchens of Peru: The Land of the Inca ePub
Author: Copeland Marks
Language: English
ISBN: 0871319578
ISBN13: 978-0871319579
Publisher: M. Evans & Company (May 15, 2001)
Pages: 288
Category: Regional & International
Subcategory: Food, Drinks
Rating: 4.8
Votes: 838
Formats: mbr lrf doc mobi
ePub file: 1438 kb
Fb2 file: 1278 kb

Copeland Marks specializes in traveling to 'exotic' locations and writing cookbooks based on their food with . What a disappointment!

Copeland Marks specializes in traveling to 'exotic' locations and writing cookbooks based on their food with some information about the place. This is a nice looking book with a short introduction and a small glossary that will be useful to first time cooks of Peruvian food. The recipes are generally simple (sometimes simplified) and easy to follow, and they yield okay food, but hardly the best Peruvian cuisine has to offer. Also, without more guidance on selecting ingredients, these are likely to yield some pretty disappointing results. What a disappointment!

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru.

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru.

Marks is fond of exotic cuisines; his earlier books have explored the kitchens of Indonesia (LJ 11/15/89) and Malaysia . Marks is a food historian, cookbook writer, and former teacher and lecturer on ethnic foods at the Asia Society, the Smithsonian Institution, and New York University.

Marks is fond of exotic cuisines; his earlier books have explored the kitchens of Indonesia (LJ 11/15/89) and Malaysia (LJ 11/15/97), among others. This is one of the few cookbooks to date on Peruvian. Пользовательский отзыв - Autodafe - LibraryThing. Библиографические данные. The Exotic Kitchens of Peru: The Land of the Inca The Exotic Kitchens of Peru: The Land of the Inca, Copeland Marks.

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru. Illustrated throughout with line drawings, and with a complete glossary of Peruvian culinary terms, this unique cookbook is a must-have for everyone from cookbook collectors to those seeking to learn more about the exotic Peruvian culture.

Goodreads helps you keep track of books you want to read. Start by marking The Exotic Kitchens of Peru: The Land of the Inca as Want to Read: Want to Read saving. Start by marking The Exotic Kitchens of Peru: The Land of the Inca as Want to Read: Want to Read savin. ant to Read.

ENG. Number of Pages. ENG. Lifestyle & Sports.

Home Marks, Copeland THE EXOTIC KITCHENS OF PERU: The . We have an inventory of 50,000 books most of which his not offered online.

Home Marks, Copeland THE EXOTIC KITCHENS OF PERU: The Land of the Inca. But Marks has easy, practical advice on how to adapt even Piranha Broth (use perch or sunfish instead) to the American kitchen, proving there's more to Peru than just small potatoes. We carry out-of-print, antiquarian, unusual and uncommon books, autographed books, documents, and signed photographs, early printed maps, ephemera and more.

Manufacturer: M. Evans & Company Release date: 15 May 2001 ISBN-10 : 0871319578 ISBN-13: 9780871319579. Separate tags with commas, spaces are allowed. Use tags to describe a product . for a movie Themes heist, drugs, kidnapping, coming of age Genre drama, parody, sci-fi, comedy Locations paris, submarine, new york.

Autor: Copeland Marks. Print Length: 289 pages.

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru. Whatever your tastes are, you are sure to discover many new favorite dishes in The Exotic Kitchens of Peru. Illustrated throughout with line drawings, and with a complete glossary of Peruvian culinary terms, this unique cookbook is a must-have for everyone from cookbook collectors to those seeking to learn more about the exotic Peruvian culture.
you secret
I don't recommend this book, except perhaps as a joke gift for someone who has spent some time in Peru. The recipe titles and recipes are full of typographical errors, making them a bit chancy to follow. (Rocoto Belleno, anyone?) Just a quick perusal shows some omissions of basic ingredients - What happened to the traditional small, fierce orange chile pepper floating in the Sopa a la Criolla, often mistaken by newcomers for a nice carrot? In fact, there's no chile at all in Mr. Marks' version - too bland!.

The illustrations, taken from Guaman Poma de Ayala's Colonial manuscript, were apparently chosen by what Mr. Marks thought was being illustrated, rather than what's actually shown. Translations of Guaman Poma and his captions are not hard to find, so here's where the joke part comes in. The picture facing the book's introduction shows an Inca and a Spaniard holding a small plate containing round, pea-size items. A look at a translation shows that the plate doesn't contain food: the Inca is saying. "Do you eat this gold?" and the Spaniard, apparently not wishing to have to explain European monetary systems, is saying, "We eat this gold." The picture opposite the beginning of the section on soups shows liquid being poured from a smaller to a larger container, and in fact illustrates the rites of burial for a deceased Inca - the skull and bone showing in a burial tower give a good clue. Facing the beginning of the glossary is Guaman Poma's picture showing the officials who afflicted the poor Incas in the Colonial period, each rendered as a different wild animal: The Corregidor as a serpent/dragon, the Priest as a fox, the Encomendero as a lion, etc. - not exactly food ingredients. And others are equally badly chosen. Guaman Poma drew hundreds of pictures of Inca and Colonial life that could have provided more appropriate illustrations.
Blackstalker
Copeland Marks specializes in traveling to 'exotic' locations and writing cookbooks based on their food with some information about the place. This is a nice looking book with a short introduction and a small glossary that will be useful to first time cooks of Peruvian food. The recipes are generally simple (sometimes simplified) and easy to follow, and they yield okay food, but hardly the best Peruvian cuisine has to offer. Also, without more guidance on selecting ingredients, these are likely to yield some pretty disappointing results. For example, Peruvian potatoes include hundreds very flavorful varieties, and different types are used for different recipes. If an unsuspecting novice prepares causa with idaho potatoes the result will be quite bland and unlike anything what you'd eat in Peru. Mark's discussion of substitutions is limited and in my opinion mostly misses the mark (you cannot replicate the flavor of Rocoto Relleno using a bell pepper!!!!).
SupperDom
Purchased this little gem once before right after our visit to Lima, Peru. After a move, I noted it was missing, so needed to replace it, as it contains some wonderful recipes, some of which we had during our visit. In fact, we had a family Peruvian dinner here at home using recipes from this book. The food was so delish, my son and daughter-in-law asked that I order this cookbook for them, as well. I think it would be difficult to judge authenticity of the recipes, as each cook/chef has his or her own way of preparing any dish. Clearly the roots are authentic, and I can testify that the recipes I've tried are wonderful.
Painbrand
My wife is from northern Peru, and she introduced me to Peruvian cuisine. Everyone I know who has been to Peru says it has the world's greatest food, and I agree. I've asked cooks in Peru to teach me the recipes: they don't use cookbooks and they don't measure anything: it is all by sight. If you can go to Peru and learn first hand, do that. If you can't, then get this book. The recipes here are much much better than other South American cookbooks I've tried. I don't know that you'll ever be able to match some Peruvian meals without building your own boat and net, surfing the waves, catching the fish, selecting limes by hand in the market, raising the duck in the backyard, digging potatoes from the Peruvian desert, etc. This is still a great book, and I've even given it as a gift to Peruvian friends.
Vishura
I eagerly ordered this book, having lived in Peru and wanting to fine tune some of the recipies I had put together from various sources. What a disappointment! While the author touches upon most of the major "platillos Peruanos" he misses the essence and soul of Peruvian cooking. He forgets to sauce the lomito with vinegar or lemon juice the causa--and his seco which should be revoltingly sea green with cilantro boasts a paltry 20 sprigs. Lambert Ortiz is a better bet by far if you want the real thing in my opinion.
Kanal
this book is a quit intresting subject it offers a wild variety of history
you can go to mexico or you can go to preu
but one things for certain if you want to know the orgins this book will
take you to the right places
its a great history book and has great ideas for cooking
i like it it gave a sense of apperciation and add
a study of foods around the world
Boraston
good book some typos and difficult instructions

overall very good and authentic (spent alot of time in peru) well done and is a nice resource. my wife made one of the reipes and on the first try it was nearly the same as how it was in peru if we had 100% authentic ingredients it would have been perfect
bought this as a gift for my dad and plus the recipes in this book are very authentic to peruvian cuisine. another great addition to our cookbooks.
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