The Bat Scientists by Mary Kay CarsonThe Bat Scientists by Mary Kay Carson

The Bat Scientists

byMary Kay CarsonPhotographerTom Uhlman

Paperback | August 13, 2013

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Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new it" cuisine-the food of Peru. Zarate has been called "the godfather of Peruvian cuisine" for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate's moving and entertaining accounts of Peru's food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene."
RICARDO ZARATE was the founding chef/owner of celebrated LA Peruvian restaurants Picca, Mo Chica, and Paiche, with a new restaurant in the works for 2015. He has been recognized by Food and Wine, Esquire, and the LA Times .
Title:The Bat ScientistsFormat:PaperbackDimensions:80 pages, 9 × 11 × 0.24 inPublished:August 13, 2013Publisher:Houghton Mifflin HarcourtLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0544104935

ISBN - 13:9780544104938


Editorial Reviews

Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him." -Roy Choi, chef and author of L.A. Son "