MIL

by Virgilio Martínez, Pia León, Malena Martínez

This book invites the reader, through stunning photographs, stories, and more, to enter a journey that will forever and completely strengthen the link with what we eat. It will also help everyone understand that a dish represents more than its ingredients and recipe, but also reflects a deep and intricate relationship with the environment.

Genres: Cookbooks

324 pages, Hardcover

Published July 17, 2023

Reviews

[Eugenio Negro · Rating 5 out of 5]

A must-read before visiting the Sacred Valley but also a generally inspiring and motivating document for anyone interested in environmental restoration, site repair, permaculture, zero-waste, or just cooking hardcore local and making alternative beer.
The book documents not only just how far ahead of everyone else the Quechua culture was in farming in 1491, but also how serious and quickly advancing today's Sacred Valley communities are ahead of everyone else in recovering their 20,000-year-old patrimony for the future. Vertical farming, dude. Built-in thermal amplitude indication. Genius!
Like I said when I got back from Perú: THIS is what the USA should be doing, funding small farmers to master their local biomes, not letting corporations rip them off and ruin the continent with monocultures! Wish I'd read this book before I went.
And it's full of great foggy photos and recipes (as if you could get the ingredients!!!) in a jolly folio-sized hardcover. Can't live another day without reading it!