Lima, Perú: [publisher not identified] :The author, 2020. recipes, Includes glossary (page 213), bibliographical references (pages 214-215), color pict. boards. Item #114168
This book is the conclusion of a long research project in nutrition and gastronomy, by Dr. Ritva Repo-Carrasco and chef Flavio Solórzano. Since 2015, the authors have been working with scientists and cooks testing numerous different varieties of quinoa, kañiwa, kiwicha and tarwi in all kinds of dishes. There were already a regular number of quinoa recipes, but the other grains represented a great challenge. For each grain has its own characteristics and, in addition, with significant differences between the same ecotypes or varieties, both in nutritional values and in culinary quality. Gradually these obstacles were overcome until 80 nutritious and delicious recipes were achieved for each of these grains, which are presented in this publication along with relevant nutritional information.CONTENTS: Presentación -- Granos andinos -- Valor nutricional y compuestos saludables -- Proceso de los granos andinos -- Recetas -- Bebidas -- Entradas -- Fondos -- Postres.