Eric Ripert, the famous chef behind Le Bernardin, wrote the foreword to this book. The photography and recipe selection are marvelous, and the elaboration and presentation of the food, spectacular.
On just hearing the name, pollo la brasa, or rotisserie chicken, our mouth starts watering from the mere suggestion of the delicious scent when it comes off the coals. The crispy skin that covers the soft and juicy meat is a marvel that fuses with the best of fried Andean yellow potatoes.
In the last 10 years, Peru has been recognized as one of the world’s best culinary destinations, a perfect option for foodie tourism.
