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//-->What would you say to a gastronomic tour of Peru? Would you say ‘didn't know there wassuch a thing’, or ‘are there restaurants in Machu Picchu?’ Would you ask about nachos andchili or something with fried banana on the side?Tony Custer is breaking the would-be tourist to Peru’s mental molds and dramaticallyaltering American and European paradigms about Latin American Cuisine. He proposesPeruvian cuisine as one of the world’s most varied and delicious; truly the world’s lastgreat culinary revelation on an international scale.To the majority of would-be visitors, Peru is Cuzco and Machu Picchu and perhaps TheNazca Lines and The Amazon. Peru is much more than this culturally andarchaeologically. But, most surprising, Peru is an astonishingly improbable fusion ofethnic cuisines that is only today becoming known around the world. Witness the tiraditosand ceviches and anticuchos on the menu at “Nobu’s” in New York and London.One could really come to Lima, walk off a week of extraordinary meals in the city’s mainmuseums, and never go near Cuzco or Machu Picchu. Read on and be surprised, amazedand delighted by ‘The Art of Peruvian Cuisine’.About the author:Tony Custer, editor ans publisher of ‘The Art of Peruvian Cuisine’ is a graduate ofHarvard in Economics with an MBA from the Harvard Business School. A publishedchildren’s book author, his love of cooking and good eating has led him to try to helpdissipate the anonymity that has long shrouded Peruvian cuisine.In 1998 Tony Custer created ‘Aprendamos Juntos’, a program that installs specialclassrooms with full time psychologists/therapists who give on the spot remedial help tochildren with learning disabilities in Lima’s poorest schools.All of the proceeds for the sale of this book will go to the Fundación Felipe AntonioCuster’s ‘Aprendamos Juntos’ program. [ Pobierz całość w formacie PDF ]