Free PDF Central, by Nicholas Gill
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Central, by Nicholas Gill
Free PDF Central, by Nicholas Gill
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Review
Featured on the Netflix documentary series Chef's TableAs featured in Bon Appetit, Bloomberg Pursuits, Domino, Food & Wine, Four, La Repubblica, Lucky Peach, Saveur, Vogue, and Wine Enthusiast, and on New Worlder and Vice Munchies; as heard on Heritage Radio and WBUR - On Point, Boston"For hundreds of years, Peruvian biodiversity has been a hidden treasure of thousands of unique ingredients. Today, in the Peruvian Amazon, deserts, Andes, Altiplano, and all of their ecosystems, some ingredients, like quinoa and native cacao, are already traveling all over the world. A small group of chefs wanted to explore deeper than ever the potentials of each ingredient, each environment of Peru-listening, smelling, touching, learning-with a style of cooking that was absolutely modern, unique, and Peruvian. Leading the creativity of this young and free generation of chefs is Virgilio Martínez. If you want to discover Peru and its treasures in its most modern version, to feel our unique biodiversity, to celebrate our multicultural society, and to taste the soul of young Peruvians proud of their culture, this book is the perfect way to do it. In Central, Virgilio will take you on a journey, from the Pacific Ocean to the high Andes, discovering the magic of the ingredients of Peru."—Gastón Acurio of Astrid & Gastón (Lima, Peru)"Central is about Virgilio's desire to tell the story of a collective wish from a individual pulse, and of a passion that comes from history. His book features a strike of authority achieved through culture and creativity."—Andoni Luis Aduriz of Mugaritz (San Sebastian, Spain)"Virgilio Martínez doesn't settle with what is already in everyone's imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown, into the forgotten and rejected to find a different way to embrace his culture. Virgilio brings to light another side of Peruvian culinary culture, one inspired by Big Nature: the vast landscape and diverse terrain of this unique place. He is a keen observer who isn't afraid to open his kitchen to the unknown. Virgilio forges not one path to understanding Peruvian cuisine but many, and from this research and determination, he is giving back to Peru centuries of ancestral wisdom through fine dining."—Massimo Bottura of Osteria Francescana (Modena, Italy)"We believe that what we do in our kitchens is to create beauty as the legacy for future generations. This is what Virgilio's work in Central communicates - and we know the readers will feel this emotion."—Dominique Crenn of Atelier Crenn (San Francisco, United States)"What Virgilio and his team at Central have created is an entirely new lexicon of cuisine, while maintaining the ancient traditions, the beauty, and the integrity of the cooking of his land."—Carlo Mirarchi of Blanca (New York City, United States)"Central is a testament of passion, integrity, and knowledge - a generous gift of sharing with others. Through Virgilio's food I learned so much about the culture and people of Peru, but most of all, I learned this importance of others and the richness of endless discoveries. This is a very special book and Virgilio is an outstanding human being." —Joan, Josep & Jordi Roca of El Celler de Can Roca (Girona, Spain)"Features food photography worthy of a modern-art gallery wall and exquisite signature recipes from the famed restaurant."—Plate
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About the Author
Virgilio Martínez has cooked in restaurants around the world and in 2009, in Lima, he opened Central. In 2013 he debuted on the World's 50 Best list and in 2015 he reached #4 and was named the #1 chef in Latin America. He is the founder of Mater Iniciativa, which documents indigenous foods in Peru. In London, he runs the restaurants Lima and Lima Floral. He lives in Peru.
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Product details
Hardcover: 256 pages
Publisher: Phaidon Press (October 10, 2016)
Language: English
ISBN-10: 0714872806
ISBN-13: 978-0714872803
Product Dimensions:
10.2 x 1 x 11.8 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#192,741 in Books (See Top 100 in Books)
Great insight on local and regional produce the chef uses on his menus ... inspirational on the creative side, for chefs ,not so as a cook book for home cooks ...
Amazing
This is not a cookbook. It is a guide to the indigenous raw materials Martinez makes art and to the ecosystems of Peru. Stunning photos. Martinez is on a whole other level.
Beautiful book and concepts, but...unless you live in Peru, good luck finding the ingredients that recipes called for, e.g. alpaca milk.
I was hoping for some brilliant recipes. Instead, while there may be a few here and there, this book is more for the adventurer traveler, geologist, or scientist. It might work for natives of Peru, if they are feeling nostalgic. If you live in Southern California, as I do, finding the ingredients that are called for is like finding the Holy Grail.
Great
Nice addition to my 3,000 cookbook library.
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