Custer Tony - The art of Peruvian cuisine

Edited by Fundacin Felipe Antonio Custer

The Art of Peruvian Cuisine 2 Felipe Antonio Custer Hallett - 2011 Author Felipe Antonio Custer Hallett Edited by Fundacin Felipe Antonio Custer General Miguel Iglesias 478 - Miraflores First Edition October 2011 Book and Jacket Design Tony Custer Translators Laura Auerbach, Freda Wolf & Adriana Soldi Photography Roberto Baratti Set Up Juan Luis Gargurevich, Tony Custer Print run 2,000 Printed by Cuzzi y Ca. S.A. S.A.

Calle Ambrosio Vucetich 102, Parque Industrial - Arequipa ISBN N 978-9972-9298-4-7 Registry of Editorial Project N 31501221101657 Hecho el depsito legal en la Biblioteca Nacional del Per N 2011-10125 Digital Adaptation Miel Producciones: Mara Teresa Domnguez V. Alejandra Urza I. Isabel Custer E. December 2015.

For further information regarding this book, please contact: Fundacin Felipe Antonio Custer e-mail:
website: www.fundacioncuster.org
fax: (511) 241-6009

Contents








Ginger ale and Pisco highball with a hint of anise Ginger ale and Pisco highball Tangerine and granadilla juice Melon Pisco Pisco, key lime and pineapple Pisco sour accompanied by sugar cane, sweet limes and meringue Green Pisco must, mulberries and camu camu sorbet Purple corn Tini Passion fruit and huacatay highball Prickly pear fruit Pisco Pisco, key lime, cranberry, cocona and Fernet Branca highball Aguaymanto (cape gooseberry) Tunche

A j limo confit, fresh tuna and goat cheese in crunchy layers Shrimp balls in light orange sauce Clams, mushrooms, aj limo and kernels of fresh corn on the half shell
Fresh tuna carpaccio marinated in sake vinegar with Tigers Milk, Japanesse spices, turnip sprouts Cubes of seared tuna, spicy cooked onion sauce, coca fritter and Tigers Milk Roast pork sandwich on sour dough bread Finely sliced alpaca ham on olluco with charqui sauce Grilled scallops with parmesan cheese, basil and garlic Crunchy rolls of deep-fried wanton stuffed with smoked dried cecina, bellaco banana and Dambo Cheese served with cocona and charapita aj sauce Crunchy phyllo dough strips filled with scallops and mascarpone cheese Sweet and sour octopus Tacu tacu rolls wrapped in serrano ham served with a sweet miso dipping sauce Crisp pork chicharrn and deep-fried shrimp roll with Huancana sauces Crunchy fried silverside and salsa criolla and mayonnaise rolls Sugar-seared fresh tuna cubes served in shot glass with juice and flying fish caviar Cornettes filled with raw scallops and spicy aj amarillo mayonnaise
Caramelized shrimp coated with puffed rice, served with wasabi foam
Sauted oyster mushrooms and crayfish tails served with potatoes and fava beans in a spicy cheese sauce
Squid and sea bass brochettes with sweet potato and yellow potato causa Causa with yuca, sweet potato, corn, banana, boiled egg and crayfish with a spicy escaveche sauce Lima bean causa with lima bean, cheese and onion salad with charcoal grilled octopus and smoked tuna Volcanoes of purple potato causa, sea urchin and scallop ceviche and sea urchin sauce
Grilled fish and lobster ceviche Peruvian grunt and pickled Chinese vegetable ceviche Pacific sea bass ceviche topped with rings of crispy squid Flounder and octopus ceviche with Japanese spices Flounder, scallop and crab meat ceviche with a creamy aj limo sauce Flounder, scallop and crab meat ceviche in creamy sea urchin tigresss milk Crispy crayfish chicharrn with chupe mayonnaise on a base of fried yuca and sweet potato, salsa criolla Scallops with maca, avocado, flying fish caviar, special tartar sauce, Tigers Milk, kelp Scallops in Tigers Milk with wasabi sauce Fresh scallops, Japanese cucumber, Kushuru, maca and smoked, dried seaweed with parsley Tigers Milk Scallops in key lime butter sauce Crispy slices of pork chicharrn on a base of fried sweet potato and sweet potato pure covered in Huancana sauce and salsa criolla
Meat pies filled with stir-fried sirloin steak, tenderloin stew and chicken in creamy yellow aj sauce Whole wheat spaghetti salad with Ocopa and shrimp sauce Poached egg with a creamy Gran Padano cheese sauce Squid and octopus in a creamy rocoto and green must Pisco sauce with a hot aj amarillo foam Fine slices of tuna musciame on top of a base of slices of avocado and tomato Smoked silverside fillets dipped in Tigers Milk and served with kernels of corn and glazed sweet potatoes Charcoal cooked octopus and pac choi with a parsley, garlic, anchovy and caper sauce Rocotos stuffed with blood sausage or black pudding with cooked yellow potatoes topped with a spicy aj and white wine sauce
Japanese eggplants with pork, crayfish tail and Donku mushroom stuffing covered with oyster sauce and sesame oil Fried crayfish tails, cream cheese and avocado on a yellow potato causa roll with Huancana and spicy aj amarillo and onion sauces Furai shrimp tail and avocado maki with scallops with Parmesan cheese au gratin Fried shrimp tails, cream cheese and avocado maki with ceviche-style Tigers Milk sauce R Deep-fried silverside and yuca causa rolls with cilantro and Tigers Milk sauce and salsa criolla
Slices of fresh scallops with a Tigers Milk sauce, powdered scallop coral, tartar sauce and potato cylinders confit Slices of fresh salmon with a passion fruit sauce and Hondashi and black pepper Pichicata Vegetarian dish representing the cycle of nature: earth, roots, green leaves and flowers with a piquant garlic foam and beet gel