This book is long over do and to make an excuse would be an insult, but to finally witness the creation of this book is truly satisfying. The child of all Cuban and Peruvian food mishmash’s is here and it will entice the weariest of cooks. It is so rare to see fusions of cuisines; it is even rarer to see fusions that succeed. This book and the cook that created these recipes are rare ones indeed. The few months of photographs up until the chosen few that appear in this book has opened up more opportunities and creations that it is almost a sin to not continue documenting each new dish. From the classics turned on their sides to the experiments that blow all others out of the water, each have a story and each has a distinct quality to them that comparing just two is unfeasible. The recipes are astonishing but the tastes are not of this world. Cultures that emphasize themselves on their gastronomical advances should be proud and very intrigued to see what this book has to offer. So many possibilities are capable in the mind of the true author of this book. An open mind is a must as well as a growing hunger, which will only develop further page after page.
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