In The Fire of Peru Ricardo Zarate presents recipes and techniques influenced by his Lima childhood and his career as a Los Angeles chef, with strong bright flavors "rooted in long-standing traditions, the result of dozens of cultures' cooking styles and ingredients merging together over many years." Main dishes include Mini Green Tamales with Wild Mushroom Seco Sauce; Rice and Bean Patties with Spicy Tuna; Incan Potato, Pork & Peanut Stew with Mint Chimichurri; and his home adaptation of the popular Peruvian rotisserie chicken. There are many grilled dishes, sashimi, slow-braised stews, mixed salads, snacks and cocktails. Zarate makes bite-size sushi versions of cold potato casseroles called causas, and turns chufla, a traditional rice pudding, into Chocolate Quinoa Pudding with Sabayon & Puffed Quinoa Ice Cream.
Home cooks will enjoy Zarate's chatty recipe descriptions, careful instructions and many notes on technique, shopping and locating or substituting ingredients that may not be easy to find. He combines a deep respect for tradition with inspiring creativity and enthusiasm conveyed by his favorite phrase, "Let's make it happen." --Sara Catterall