Read about it in the New York Times May 26, 1999
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Restaurant Critic Eric Asimov recommended highly this book as one of the first English-language introductions to Peruvian cuisine, which he calls "one of the great cuisines of the world." He writes, "It is the original fusion food, having absorbed influences from almost every continent over the last 500 years, and melded them with ingredients and dishes that provide a direct link to the Incas." He also says that Mark Copeland did the research in Peru. I am passing this on to the rest of you for your information. It convinced me to buy the book!
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