Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails by Martin Morales [pdf, epub] 1607746417

Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails

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  • Title: Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
  • Autor: Martin Morales
  • Publisher (Publication Date): Ten Speed Press (May 27, 2014)
  • Language: English

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The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche.

Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America’s ravenous taste for ethnic food. From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, The Peruvian Kitchen will be the first authoritative cookbook to bring the delicious dishes from Peru’s lush jungles, Andean peaks, and seaside villages to US kitchens.

Review

WINNER, FOOD BOOK OF THE YEAR -The Sunday Times, UK”Peruvians, as Paddington Bear fans will recall, like to keep their food under their hats. In Ceviche, Morales lifts the lid on his native cuisine, which is considered by Escoffier as among the best in the world. His book is a delight. Between stunning tiled covers, Morales sets off the eponymous delicacies of marinated raw fish with more comforting dishes, plus the frisky, pisco-based cocktails he serves at his restaurant in Soho. Not that these are tricky, chef-level recipes: it is mainly simple, homely stuff.”-The Sunday Times, UK

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About the Author

A cook since the age of 11, MARTIN MORALES was a founding member of Apple iTunes and Disney’s youngest-ever board member (he launched Miley Cyrus and the Jonas Brothers as head of Disney Music). He opened Ceviche restaurant in Soho in February 2012 to wide acclaim: Time Out made it their Restaurant of the Week upon opening and named Morales’s Don Ceviche recipe the top dish in London for 2012. Visit cevicheuk.com.

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Comments:

I am so very glad that I did not miss this cookbook! I have been having so much fun cooking from it; learned so much from its tips, notes and background information; enjoyed so many of the dishes, and blossomed creatively with my own dishes. I can’t seem to get enough of it. This cookbook, does not stick to its title dish “Ceviche”. While it does contain quite a few wonderful ceviche recipes (I am a major ceviche fan), it also contains other Peruvian favorite foods: Street foods; fish and seafood dishes; beef, pork and chicken; vegetable dishes, grains and salads, even drinks and deserts. In the final chapter “The Peruvian Larder” important ingredients and described and explained. There are also recipes of basic Peruvian sauces, jams and oils to which many of the other recipes refer. (The recipes in this final chapter alone are worth the price of this book; seriously.) The recipes in here are mostly from Martin Morales’ restaurant in Soho, London, (not New York). While they represent Peruvian food, the dishes are current to the times. You will find some dishes “that Mama (or Grandma, or Aunt) used to cook”, but the dynamism, the creativity, is totally “now”. And, for the most part, ingredients are found world-wide. It’s the way they are combined that bring them the Peruvian flair. This book was first published in 2013 in the UK. The difference between this edition and the one published in 2013 is that the recipe ingredients are not only listed in grams, they include ounce and cup measurements, too. Obviously, the editors at Ten Speed Press realized that this was such a terrific Peruvian-themed cookbook that it was worth repeating, so shortly after the first edition, for the American market. I totally agree! The book begins with ceviche recipes. Morales uses sea bass, mackerel and salmon in his fish ceviche. When I go out fishing, I make ceviche my main event, so I know from experience that almost any fresh lake or river fish will work with the recipes in this book, too: Think walleye, bass, northern pike. And, since you do not need a heat source for ceviche, these recipes lend themselves well to fishing, camping, hiking or portaging vacations out in the wilds. While a combination of any extremely fresh white fish, limes, onions and seasonings will give you a basic ceviche (one of the most wonderful, eye-opening taste sensations you’ll ever experience–especially out in the wilderness with your own freshly-caught fish), the recipes in this book are here to expand your horizons and provide you with a platform for indulging in your own creativity in your home kitchen. With this book, you will learn that–while the ingredients for ceviche are simple, pure and few–the combinations, amounts and timing are where the finessing and the talent and the skillfulness reside. The recipe layout throughout the book is very easy to follow: One recipe per page; ingredient listing in bold, black, san-serif on one side; directions in black, serif type style on the other side; chef’s notes highlighted, and interesting info and historical facts framed below the recipe. Beautiful full-color, full-page photos of completed dishes appear across from almost each recipe. There are also plenty of pictures of glistening fresh fish, fresh veggies, and street vendors in action. You will find recipe titles listed in English and in Spanish. Substitutions for hard-to-find ingredients are given in the last chapter. There is even a list of sources. There is a list of suppliers and a fine 6-page index. There is even a web site to visit: To talk, discuss, ask questions. YOU CAN STOP READING HERE, if you are short on time. From the above paragraphs, you can obviously tell that I think this is a great book. Keep reading for more detailed info: In the chapter of street food recipes, you will find grilled skewers, sandwiches, cheese tamales and deep fried hand-food. The recipes make use of cassava, plantain, beef heart, chicken livers, octopus, pork shoulder or belly, and more. In the Fish Chapter, you will find more than fish: There is a wonderful shrimp and corn chowder. (Just one look at the photo and a glance through the ingredient list will have you changing plans for dinner and running to the store for ingredients.) There is a sea bass and scallop stew, baked parmesan scallops, shrimp and squid with Peruvian rice, and a hot escabeche. There is cooked octopus in a sauce made with purple Peruvian botija olives (I’ve purchased those olives from the olive bar at one of our local big grocery stores. I love them! And in a sauce, the whole presentation is stunning.) Oh! The Meat Chapter: It starts with a beef fillet stir-fry with pisco (the Peruvian distilled spirit of choice (sub with vodka)). There is lamb or goat chunks (Love goat! If you can find it, give it a try.) braised in beer; roasted pork ribs with a sauce of elderberry jelly, red wine and chopped bacon; several chicken dishes (including a very tasty baked chicken with Coke, soy sauce, five-spice powder and cumin); a brined, stuffed, roasted and basted 9 lb. turkey. There is even a braised rabbit, (or the Peruvian favorite guinea pig) with new potatoes. In the spectacular Vegetarian Chapter, Peru’s many vegetable and grain crops are brought to the forefront. (In Peru, there are 2,500 varieties of potato, including 150 sweet potatoes, and 650 fruits, and all kinds of grains, corn and tomatoes.) Some of the recipes are side dishes, others make a meal. There is a magnificent mac n’ cheese flavored with a hot pepper sauce; a mushroom, onion and quinoa “risotto”; new potatoes baked in a covered casserole with herbs and salt (no fat or oil); pureed butter beans and onion, chile pepper, garlic and smoked paprika; orange- and cinnamon-glazed sliced, sweet potatoes; and the “BEST” baked corn cakes you’ll ever put in your mouth (especially when served with a ragu). Mouth watering yet? No? Keep reading then! The Salads Chapter contain recipes very much different from your usual “green salads”: You will find chopped tomatoes with butter beans, corn, onion, chile pepper, queso fresco and bacon; figs in a sweet, syrupy pisco sauce with queso fresco, chile pepper, basil and shaved parmesan; a quinoa salad with grilled asparagus, orange, queso fresco, lime juice and Uchucuta (hot pepper sauce); a simple cucumber salad with simple syrup, vinegar and a chile; a blanched cauliflower and tomato combo with soy sauce, lime juice, garlic, Parmesan cheese, vinegar and olive oil, and finally a mango ceviche. There are desserts in this cook book, too: Pudding with caramel and white port; rice pudding with pecans and coconut; pumpkin and sweet potato doughnuts; elderberry cheesecake; Seville orange flan, and four ice creams. There is also a Drinks Chapter with 20 favorite cocktails from the restaurant. In the final chapter, you will find recipes for Rocoto pepper jam, Uchucuta sauce (hot sauce with cheese, milk, and water crackers), olive sauce, queso fresco, cilantro oil, elderberry jelly, salsas, stocks and more. Thinking that you came to this product page with an interest in ceviche, here is a bit more about those recipes: The ceviche of Peru–and what is represented in this book–uses a quick, fresh approach. In many other Latin American countries ceviche is “cooked” for lengthy times. That type of recipe is not included in this book. These recipes–except for prep work–will “cook” in only minutes. The cooking technique is most often a bath of citrus juice, but there are some other recipes that call for grilling. The author often uses fresh sea bass fillets, salmon, mackerel, scallops, shrimp and clams and most of the ceviche recipes contain “Tiger’s Milk” or “Panther’s Milk”, which is a combination of tart citrus juice, (several recipes for the milks are included in the last chapter). Veggies include sweet potatoes, corn, radish, mushrooms, olives and capers. Morales uses a variety of “other dimension” flavor ingredients: Fresh herbs, oranges and green mangos, quinoa and rice noodles. There are eleven ceviche recipes in this book: Ten in the fish/seafood chapter and one (mango) in the desert chapter. *I received a temporary download of this cookbook from the publishers in order to write this review. But I must say, that I am DEFINITELY putting this book on the next Amazon order I make. Not only that, I am going in search of Rocoto (pepper) seeds to plant next spring. (I’m a bit disappointed that it’s too late to plant them this year…)

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