Peru: The Cookbook
Peru: The Cookbook by Gastón Acurio, published by Phaidon Press on May 18, 2015, is an illustrated edition that spans 400 pages. This comprehensive cookbook presents 500 traditional home cooking recipes, showcasing the rich and diverse flavors of Peruvian cuisine as crafted by one of the country’s most acclaimed chefs.
Readers will find a wide array of recipes that cover popular classics such as quinoa, ceviche, and lomo saltado, alongside lesser-known dishes like amaranth and aji amarillo. This book serves as a guide for cooks looking to explore the vibrant culinary landscape of Peru, offering insights into both regional and ethnic cooking. With its focus on individual chefs and restaurants, this edition invites home cooks to experience the essence of Peru’s innovative cuisine.
Official synopsis Publisher
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.
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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