拉美：食谱（秘鲁名厨出品） The Latin American Cookbook

基本信息

Format:Hardback 432 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781838663124

Published:18 Nov 2021

Weight:1528g

Dimensions:276 x 188 x 36 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

"这本令人难以置信的烹饪书确实非同寻常"——戈登·拉姆塞

"对拉丁美洲许多美丽的文化和社区的史诗般的赞美"——José Andrés

《旅游+休闲》杂志2021年秋季烹饪书之一

在全球知名的秘鲁厨师维尔吉利奥·马丁内斯（Virgilio Martínez）的指导下，从世界上迷人和多样化的地区出版的全面和多样的食谱选择！

从墨西哥的热带海岸到南美洲脚下的冰冷岛屿，这些令人难以置信的美食很少有像本集子这样全面的记录。全球明星厨师和秘鲁名厨维吉利奥·马丁内斯（Virgilio Martínez）策划，对每个地区的饮食文化、烹饪美食和当地食材进行了个人的深入研究。

汇编成这本内含600多份出色的食谱，将拉丁美洲的活力及其无数的影响——本土的、欧洲的、亚洲的，以及其他的影响展现在人们面前。发现来自阿根廷、伯利兹、玻利维亚、巴西、智利、哥伦比亚、哥斯达黎加、厄瓜多尔、萨尔瓦多、危地马拉、圭亚那、洪都拉斯、墨西哥、尼加拉瓜、巴拿马、巴拉圭、秘鲁、苏里南、乌拉圭和委内瑞拉的等地的传统和流行的家庭厨师食谱，包括标志性的菜肴——肉馅卷饼，玉米粉蒸肉，玉米饼，玉米饼，油炸玉米饼，还有墨西哥玉米卷，以及不太知名的特色菜——智利迪斯科薯条、尼加拉瓜南瓜炖汤和厄瓜多尔复活节汤等美味美食！

"This incredible cookbook is truly extraordinary" – Gordon Ramsay

"An epic tribute to the many beautiful cultures and communities of Latin America" – José Andrés

A Travel + Leisure Best Fall 2021 Cookbook

The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world – under the tutelage of globally renowned Peruvian chef, Virgilio Martínez

Rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: more than 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian, and beyond. Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, with dishes ranging from iconic - Empanadas, Tamales, Arepas, Tortillas, Quesadillas, and Tacos - to lesser-known specialties - Chilean Disco Fries, Nicaraguan Squash Stew, and Ecuadorian Easter Soup.

作者简介

在世界各地的知名餐厅做完饭后，维吉利奥·马丁内斯于2009年回到秘鲁，开设了中央餐厅。自2013年以来，中央餐厅出现在世界50佳名单上，并多次被评为拉丁美洲餐厅。他共同创立了Mater Iniciativa，记录拉丁美洲的本土食品。2018年，他在安第斯山脉的莫雷梯田之上开设了备受赞誉的米尔。

尼古拉斯·吉尔（Nicholas Gill）是网站New Worlder的联合创始人，是一位备受赞誉的食品和旅游作家，他在纽约和秘鲁之间分配时间。

After cooking in prestigious restaurants around the world, Virgilio Martínez returned to Peru in 2009 and opened Central. Since 2013 Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. He co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Chef's Table and is the author of Central.

Nicholas Gill, the co-founder of the website New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.