Peruvian chef Virgilio Martínez is one of the most admired emerging talents in the culinary world
How could he cook food that was distinctly Peruvian, Martinez asked himself? He thought back to his trips to Moray, an ancient Incan ruin an hour’s flight south east of Lima.
Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land.