Peru: The Cookbook
SynopsisPlot
One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar. Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.
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About this book
Peru: The Cookbook is a large collection of 500 recipes compiled by Gastón Acurio, one of Peru's best-known chefs. The book covers a wide spectrum of traditional home cooking, from well-known preparations like ceviche, quinoa dishes, and lomo saltado to less familiar ingredients and recipes involving amaranth and aji amarillo, the bright yellow pepper central to many Peruvian sauces and stews. Acurio's aim is to present the full range of Peruvian cuisine as it is actually cooked in households across the country.
Peru's food traditions draw from Indigenous, Spanish, African, Chinese, and Japanese influences, a combination shaped by centuries of migration and trade along the Pacific coast and through the Andes. The book reflects this variety, organizing recipes that span coastal seafood, highland grains, and tropical ingredients from the Amazon basin. Rather than focusing on restaurant-style plating, the emphasis stays on accessible home cooking.
Gastón Acurio operates restaurants in several Latin American cities and beyond, and his work has played a visible role in bringing international attention to Peruvian cooking. This volume serves as a reference-style cookbook, structured to let readers locate dishes by type and region rather than by difficulty or occasion.
