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We thought, "Why not just do a few dishes based on the idea of whatever grows together has to be put together on a plate?" We started to see that somehow that idea was transmitting lots of emotion and a sense of place.READ MORE: Why Peru's Altiplano Farmers Eat Clay with Their Potatoes
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With Central, the cookbook, I think the philosophy is more important than the recipes. We have to think beyond the people who come to the restaurant. The recipes in the book are a formality. What I want is for people to get the idea and meaning of using your own stuff in your surroundings, and cooking with a sense of sustainability.I don't expect people to cook the dishes at home. But you can replicate the philosophy.As told to Daisy Meager.Virgilio Martinez is head chef at Central, a restaurant in Lima, Peru. He also oversees Lima and Lima Floral in London. Martinez is known for his modern take on Peruvian cuisine and is the founder of Mater Initiative, a project documenting the produce and producers of Peru. Central, his new cookbook, is published by Phaidon.READ MORE: How Not to Poison Your Friends with Homemade Ceviche