chefs
A Cookbook Geek – That Would Be Me
Posted on September 20, 2011 - 9 Comments -
Filed Under: Books, cookbooks we love blanca chavez, book, books, boom, cafe, cebiche, ceviche, chefs, chifa, chifas, children, childrens, chirimoya, cocina, coffee, coffeetable, comer, cookbook, cookbooks, cooking, cpcinas regionales, cuentos, cuisine, cusco, deliciosas, el diente del parnaso, fish, flavio solorzano, food, freak, fusion, gaston acurio, gastronomica, gastronomico, gastronomy, historia, historias, history, hornos, huancaina, imperio, infantil, infantiles, ingredient, ingrediente, ingredientes, ingredients, josefina barron, juan manuel robles, karissa becerra, kids, kitchen, legado milenario, libro, libros, libros de cocina, maiz, mamapapa, manjares, mariano valderrama, mariella balbi, matalamanga, menjunjes, mirko lauer, morena cuadra, nikkei, niños, papa, pedro miguel schiaffino, peisa, peru, peru a la mesa, peru delights, peruano, peruanos, peruvian, photographs, pictures, recipes, regional, restaurants chefs, revolucion gastronomica, ripley, rocotos, rosario olivas, rutas y sabores, sato, seafood, table, teresina muñoa-najar, trio, universidad san martin, wong
Teresa Izquierdo – A Life In The Kitchen
Posted on August 8, 2011 - 1 Comment -
Filed Under: Books, Chefs book, books, celebrity, chef, chefs, cook, cookbook, cookbooks, cooking, cooks, creolle, cuisine, culinary, dessert, desserts, el rincon que no conoces, famous, food, foods, gastronomy, kitchen, latin america, latin american, latinamerica, latinamerican, peru, peruvian, recipe, recipes, restaurant, restaurants, restaurants chefs, Teresa Izquierdo, traditional
Latin Evolution, by Jose Garces – A taste of the Future
Posted on June 13, 2011 - Leave a Comment -
Filed Under: Books, Chefs, cookbooks we love aji, aji amarillo, aji de gallina, arroz con pato, beef, book, books, causa, cebiche, cebiche de pato, ceviche, ceviche de pato, chef, chefs, chupe de camarones, cook, cookbook, cookbooks, cooking, cooks, cuisine, culinary, dish, dishes, duck, ferran adria, food, fusion, futuristic, gastronomy, influence, jose garces, kitchen, Landing Cebiche, latin america, latin american, latin evolution, latinamerica, latinamerican, lomo saltado, molecular cuisine, peru, peruvian, publication, recipe, recipes, restaurants chefs, rice, scallops, seafood, sophisticated, spain, spanish, tiradito, tuna, chicken
Dulce, by Joseluis Flores – Treasures of a Sweet Continent
Posted on May 16, 2011 - 1 Comment -
Filed Under: Books, cookbooks we love alfajores, arroz con leche, book, books, chefs, chirimoya, churros, comfort food, cookbook, cookbooks, cooking, cuisine, culinary, dessert, desserts, dish, dishes, dulce, famous, flan, food, foods, gastronomy, international, joseluis flores, kitchen, latin america, latin american, latinamerica, latinamerican, lucuma, mazamorra, mazamorra morada, peru, peruvian, pionono, pudding, puddings, quinoa, recipe, recipes, restaurants chefs, rice pudding, sugar, sweet, sweets, tradition, traditional