Ecuador Raw and Cooked

Have you ever wondered what's behind every bite?
"Ecuador Crudo y Cocido: Lo Que Nadie se Atreve a Servir en la Mesa" is more than a cookbook: it's a deep dive into the culture, history and soul of one of Latin America's richest and least explored gastronomies.
This book reveals the culinary secrets that have survived generations, from the bustling markets of the Sierra to the mysterious jungles of the Amazon. Each page will lead you to explore unique ingredients, such as jora corn and fine cacao de aroma, along with ancestral techniques such as cooking in bijao leaves or fermenting chicha de jora. All in a raw and uncompromising style, designed to connect you with the true spirit of Ecuadorian cuisine.
In its chapters, you will find much more than recipes: do you want to cook an encebollado that captures the essence of the Pacific, or prepare a quinoa risotto that combines the ancestral with the contemporary? Here you will learn how to master the most emblematic dishes, such as llapingachos dorados, dulce de zapallo and canelazo, perfect for any occasion.
Each recipe is narrated with passion and precision, focused not only on preparing food, but also on understanding its meaning. In addition, the book is loaded with practical tips, realistic photographs and a glossary that will make beginners and experts alike enjoy every step of the way.If you love cooking, culture and discovery, this book will be a must-have in your library. Click Buy Now and start cooking with the soul of Ecuador in every dish.