Publicity Contact: Kara Van de Water — 510-285-2966 • [email protected] On-Sale Date: May 27, 2014 Ceviche PERUVIAN KITCHEN Authentic Recipes for Lomo Saltado, Antichuchos, Tiraditos, Alfajores, and Pisco Cocktails MARTIN MORALES Flavor-driven and captivating, Peruvian food is one of the world’s most fascinating, diverse, and healthful cuisines. Its fusion of flavors and ingredients starts with indigenous favorites (such as quinoa and amaranth) richly blended with Spanish, Italian, African, Chinese, and Japanese influences to create fresh, multicultural gourmet dishes that are incredibly varied and unique. From the owner of London’s critically acclaimed restaurant Ceviche comes the first authoritative cookbook to bring the delicious dishes of Peru’s lush jungles, Andean peaks, and seaside villages to U.S. kitchens. Filled with 100 tasty recipes from sizzling barbecued beef anticucho skewers, superfood salads, and piquant ceviche to airy giant choclo corn cakes and lúcuma ice cream, Ceviche: Peruvian Kitchen stands ready to put Peruvian food on the map. This is fuss-free, exciting cooking with flare that captures the A cook since the age of 11, MARTIN MORALES was a essence and vibrancy of Peru. founding member of Apple iTunes and Disney’s youngest-ever board member (he launched Miley Cyrus and the Jonas Brothers as head of Disney Music). He opened Ceviche restaurant in Soho in February 2012 to wide acclaim: Time Out made it their Restaurant of the Week upon opening and named Morales’s Don Ceviche recipe the top dish in London for 2012. Visit cevicheuk.com. Ceviche: Peruvian Kitchen By Martin Morales $30 hardcover, 256 pages 100 full-color photos 7-7/16" x 9-4/5" ISBN: 978-1-60774-641-6 eBook ISBN: 978-1-60774-642-3 Lush, jewel-toned photographs complement a wealth of offerings in this stunning cookbook, such as sea bass ceviche (the restaurant’s most popular dish), quinoacoated shrimp and asparagus, orange-glazed sweet potatoes, Peruvian beef stir-fry, pork ribs with elderberry sauce, sweet fig and fresh cheese salad, spiced caramel with port meringue pudding, Machu Picchu chocolate coffee pots, and goldenberry sorbet. Also featured are a number of Ceviche’s most popular cocktails, including one made with ginger-infused pisco, and a “mocktail” made with maca powder (another of Peru’s indigenous superfoods). Impassioned by the foods of his homeland, Martin Morales has made it his mission to share the joys of Peruvian cooking. Not a formally trained chef but rather a very enthusiastic home cook by his own definition, Morales TEN SPEED PRESS knew that Peruvian food would have mass appeal when he Crown Publishing Group opened his restaurant, and for good reason—more than www.tenspeed.com five hundred years of fusion has made the cuisine what it is today. Morales loves it all. The delicious Andean specialties made by indigenous people. The street foods made popular by the Afro-Peruvians and Criollos. The wok-cooked meals found in the many chifas (Chinese-Peruvian restaurants) of Lima. The European-influenced dishes that have become truly Peruvian. And, of course, the ceviches (the national dish of Peru) in all their variations, including those influenced by the Japanese. When made with sazón (loving care), he knows that nothing can beat this cuisine. Ceviche: Peruvian Kitchen delivers a refreshing collection of recipes—those beloved by customers, those that Morales grew up with, and those that have been treasured for hundreds of years. If you have yet to try Peruvian food, you are in for a real treat with this book as your guide.