This book is a must in your cookbook collection.
Eric Ripert, the famous chef behind Le Bernardin, wrote the foreword to this book. The photography and recipe selection are marvelous, and the elaboration and presentation of the food, spectacular.
This was the first Peruvian cookbook published with such high standards, and from the start it was targeted for an international audience.
Tony Custer, very successful business man from Lima, a Harvard graduate, and passionate lover of our gastronomy, kept wondering why books that honored Peruvian cuisine could never be found in bookstores.
With his vision for business and professional experience, he decided to be a leader and take the bull by the horns, or to use a language more appropriate to our theme, the pan by the handle.
With this idea in mind, he recruited renowned chef Coque Ossio, and Felipe Ossio, sons of Marisa Guiulfo, the most celebrated banqueter in Lima, and they got down to business
A few years ago (in 2000 to be exact), this book revolutionized the national culinary ambient, with this book, a deluxe edition full of gorgeous pictures. The dynamic author gave proof of his creativity and golden heart, by designing and editing this gastronomic jewel to finance several projects that helped children with learning problems in marginal areas of Lima. He also gave the world a taste of Peru, and made Peruvians proud of our culinary heritage.