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by Robert Gregson C. E. C. C. C. E. (Author)
You may ask, "What's cooking?" in the new cookbook/travelogue Peru - Street Food Y Mas. A culinary educator visiting Peru to study the local cuisine, author Robert Gregson got more than he bargained for when he met his future wife, Rosalba, in Lima. 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 and writing his first book. "After more than fifty years as a chef and culinary educator, the opportunity to write opened for me on meeting Rosalba." Born and raised in Manchester, England, the author immigrated to the United States in 1973. He says thirteen of his family members have been chefs. Peru has three regions, and this first book covers the coastal area. His next book will describe the Andes Mountain region, including Machu Picchu.
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.).
