"Peru – Street Food Y Mas: Coastal Region" - Take a Culinary Tour of Peruvian Cuisine

This new cookbook/travelogue, "Peru – Street Food Y Mas: Coastal Region ' opens new doors in international cuisine.
 
WEST PALM BEACH, Fla. - April 3, 2013 - PRLog -- Robert Gregson, a culinary educator visiting Peru to study the local cuisine, got more than he bargained for when he met his future wife, Rosalba, in Lima.

“After more than 50 years as a chef and culinary educator, the opportunity to write opened for me on meeting Rosalba,”says the author. His new cookbook/travelogue Peru – Street Food Y Mas: Coastal Region opens new doors in international cuisine. Spending six months in Peru for the past two summers traveling, collecting recipes, and learning the history of Peruvian street food, the author is now semi-retired as he presents his first book.

Peru has three regions. The first book in the series covers the coastal area. His next book will describe the Andes Mountain region, including Machu Picchu.

PERU – STREET FOOD Y MAS: COASTAL REGION (ISBN: 978-1-62212-446-6) is now available for $28.50 and can be ordered through the publisher’s website:
http://sbpra.com/RobertGregson or at www.amazon.com or www.barnesandnoble.com.

Watch the video on the attached pdf or at: http://www.youtube.com/watch?v=lhTDAZe2CKg



WHOLESALERS: This book is distributed by Ingram Books and other wholesale distributors. Contact your representative with the ISBN for purchase. Wholesale purchase for retailers, universities, libraries, and other organizations is also available through the publisher; please email bookorder@aeg-online-store.com.

About the Author: Robert Gregson, C.E.C., C.C.E., is a consulting chef for a French restaurant during the winter season, living in West Palm Beach, Florida. The rest of the year he lives in La Molina, Peru. He holds lifetime certifications from the American Culinary Federation certified executive chef (C.E.C.) program, and is a certified culinary educator (C.C.E.). Born and raised in Manchester, England, the author immigrated to the United States in 1973. Thirteen of his family members have been chefs.

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