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This book contains a comprehensive research on Peru's national cuisine with a particular focus on gastronomy and nutrition, carried out by a multi-disciplinary team who have developed 17 fundamental principles, 73 methods and 75 recipes from an abundantly palatable Peruvian cuisine, and illustrated with over 1000 photographs. Supplementing this work is a brief study of the evolution of Peruvian cuisine, an analysis of native superfoods that possess high nutritional value. This new contribution from Universidad San Ignacio de Loyola seeks to promote a healthy, nutritious lifestyle with flavor.
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