PERU FLAVORS AND KNOWLEDGE
Fundamentals and methods of peruvian cooking
Este contenido se compartirá a través de todas las páginas de productos.
| Categoría | Gastronomía |
| ISBN | 9786124370052 |
| Peso | 3.20 |
| Idioma | Inglés |
| Editorial | USIL |
| Autor | VV.AA. |
| Tapa | Cartoné |
| Año | 2017 |
| Ciudad | Lima |
| Páginas | 380 |
| Idioma: Inglés |
| Editorial: USIL |
| Autor: VV.AA. |
| Tapa: Cartoné |
| Año: 2017 |
| Ciudad: Lima |
| Páginas: 380 |
This book contains a comprehensive research on Peru’s national cuisine with a particular focus on gastronomy and nutrition, carried out by a multi-disciplinary team who have developed 17 fundamental principles, 73 methods and 75 recipes from an abundantly palatable Peruvian cuisine, and illustrated with over 1000 photographs. Supplementing this work is a brief study of the evolution of Peruvian cuisine, an analysis of native superfoods that possess high nutritional value. This new contribution from Universidad San Ignacio de Loyola seeks to promote a healthy, nutritious lifestyle with flavor.