Peru: The Cookbook

Beautiful book, useful for Latin American expats trying to cook Peruvian food outside of the region.

Peruvian food is a mix of European/Spanish cuisine, South American, Chinese and Japanese cuisine making it one of the best in the world. This book is a good example of how good and creative this cuisine is. Great inspiration for the housewives and chefs alike.

Znalazłam tu dużo dobrych przepisów, na prawdę warto mieć tę książkę, szczególnie jak jest się fanem kuchni peruwiańskiej. Jedyny minus to może jest aż za dużo przepisów i łatwo się pogubić z wyborem.

I have traveled to over 50 countries and I am definitely a foodie, but Peruvian food is definitely in my top 3 cuisines in the world. When I heard that this book was coming out, I preordered it immediately and I have been not so patiently waiting for its arrival. It didnt disappoint! There are a few things that people want to know about a cookbook , so I will try to cover them. I will start with a few small negatives. While it has never been important to me, there is not a picture for every recipe. But there are variations of different recipes throughout the book so one picture could give the general idea for several recipes. The only negative from my perspective is that the index does not have the name in both English and Spanish. For example, my favorite dish is lomo saltado, but I would have to know to look up beef tenderloin stirfry to find it in the index. But now for the many positives! First, the food looks and sounds amazing. It is true to its Peruvian roots rather than trying to be an Americanized Peruvian. For a chefs cookbook, I was please to find that the ingredient lists were not ridiculously long and the instructions were fairly simple. For the most part, the ingredients are not hard to find. The exceptions would be for some dishes not normally eaten in America, but there are often substitutions provided, or another recipe is provided that is very similar with more common ingredients. For example, I do not like tripe and I dont think I will eat bull testicles. I like that these recipes are there just because it captures the spirit of the cuisine, but there are other possible options. There is also an extensive glossary for unfamiliar ingredients and I love the fact that the measurements are in both imperial and metric measures. All in all this would be my go to book for Peruvian food and the chapter on ceviche and tiraditos is worth the price of the book alone

Me encanto!, lo pedí en ingles por error, y aun traducido es excelente, si tuviera que añadir algo por fuerza sería ampliar el glosario de ingredientes peruanos, mucha gente confunde los ingredientes porque con la traducción pierde identidad, ejemplo ají amarillo, en traducción seria yellow chilli, si una persona ajena a nuestra cultura fuera a buscarlo posiblemente regresaría con algo que no es ají amarillo peruano, ya que existen muchos tipos de chile amarillo en el mundo. Tambien como persona que ha vivido mucho en la amzonía he extrañado muchos platos de mi tierra y de la selva peruana en general.

Un'ottima idea quella della Phaidon di affidare la cura di un libro sulla cucina peruviana a Gaston Acurio, chef di fama internazionale. Il libro è, come tutti quelli di questa casa editrice, assai curato nel design e nell'estetica; cavalca l'onda di una cucina latinoamericana negli ultimi anni sempre sulla cresta, capace di conquistarsi credibilità e mercati con i suoi grandi chef, abili e creativi. Ma come già per la cucina caraibica, quella peruviana ha una marcia in più in partenza, frutto della mescolanza di tradizioni culturali assai diverse fin dalle sue origini. In questa terra si sono fuse la cucina cinese e quella giapponese, quella autoctona e quella italiana (grazie agli immigrati genovesi che approdarono nei suoi porti), quella africana e quella del mondo arabo. Un bel mix e un bell'insieme di prodotti, che continua a ruotare principalmente attorno alla pesca (ceviche e carpacci di mare su tutto), e ai prodotti della terra americana (patate, mais, peperoncini, l'incredibile frutta). Le ricette proposte hanno tutte un'impostazione elementare e sono assai accessibili, fatto salvo per alcuni prodotti locali (di cui viene suggerita o è intuibile la sostituzione).