TRAVEL + LEISURE
From: The Ultimate Guide To Cooking Schooll
By Shane Mitchell
May 2004
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Learn from English-speaking experts, browse ethnic markets, and savor the local cuisine and the culture. Here, 14 more cooking schools, from Sicily to Shibuya.

11 PERU | 7 DAYS
We say "potato," Peruvians say "papa." Of course, the former Incan empire has culinary cred beyond its native tuber. Let's not forget Nobu Matsuhisa, Lima's best-known export, as well as pisco sour cocktails and ceviche. Start your Andean expedition with Peruvian classics—lomo saltado, arroz con pato, and causa limeña—at Lima's Le Cordon Bleu, and finish with Nobu's mentor, chef Humberto Sato, at his Japanese-Latin restaurant Costanera 700. For something to show the folks back home, learn how to layer a pachamanca. This ancient Andean barbecue is made by roasting meat over hot stones and banana leaves in a covered pit. 866/411-4622;
www.magicalcuzcotours.com; FROM $1,843.
RECIPES
PHOTO & TESTIMONIALS
VIDEO GALLERY
THE CHEFS
THE RESTAURANTS

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