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Peru: The Cookbook Hardcover – 17 Apr 2015
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A Publishers Weekly Top Ten Cookbook for Spring 2015.
Top 20 Cookbook in 2015 on Amazon
"A tome of Peruvian food, by its most acclaimed ambassador." ―Good Things
"Gaston Acurio is Peru's answer to Jamie Oliver and Anthony Bourdain."―Wall Street Journal
"It's my new obsession... and a brilliant look at a cultural hegemony that is Peruvian food."―Andrew Zimmern, Bizarre Foods
"I never had any idea how varied and sophisticated the food from Peru could be. This beautiful volume is useful resource on a cuisine that's rapidly gaining in popularity north of the equator."―Library Journal
"There are a whoppings 500 recipes in [Peru: The Cookbook], and it's a fascinating journey."―Tasting Table
"In chef and restaurant owner Acurio's first foray into English language cookbooks, the cuisine of Peru shines... This is a treasure chest of Peruvian cuisine."―Publishers Weekly
"Vivid photography, insightful captions, and precise preparations. The book and its contents are so stunning."―The Latin Kitchen.com
"[T]his spectacular new cookbook features 500 recipes that serve as the perfect introduction to this cuisine, along with thoughtful observations from Gaston, who is not only a talented cook but also a talented writer."―RetailMeNot.com
From the Inside Flap
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the countrys most acclaimed and popular chef, Gastón Acurio. One of the worlds 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 Perus vibrant cuisine from popular classics likequinoa and ceviche, and lomo saltado to lesser known dishes likeamaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the worlds most popular culinary destinations into their own kitchen.See all Product description
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Some receipes seem to repeat themselves i.e. same recipe but with chicken ... or beef ... or fish!
When it comes to depth and variety of recipes, the book absolutely delivers! Phaidon has done an amazing job in the last few years with their national cuisines series: big, colourful, stuffed with content and beautiful photography. We loved Mexico - The Cookbook, so our expectations were high.
Peru is stunning and packed with inspiring recipes (fava bean chowder, lamb head broth, spicy creamed chicken empanada, etc.). There are so many unusual flavours in there, ingenious and unexpected ingredients that turned out to go together much better than anticipated. But this is hardly a surprise: Gastón Acurio is maybe the most famous Peruvian chef alive. And this book boasts arguably the largest repertoire of Peruvian cuisine ever printed.
With more that 500 recipes, choosing which one to cook is nothing short of an adventure. Everything looks extremely appealing and the hundreds of mouth-watering photos made us want to try them all. Generously illustrated and with most recipes having a short paragraph that describes them, the only limitation will be some of the ingredients. We can easily find fresh epazote, guajillo, ancho, or pasilla peppers, but we can’t say the same about Panca, Rocoto, and Mirasol peppers, or the huacatay leaves which are used throughout the book. We can only hope that the upward trend for Peruvian food will make those ingredients more accessible.
Similarly to Mexico, the only thing we wanted more of is simply “text”. After 6 pages of introduction we’re thrown into a endless stream of astonishing recipes. We would have devoured hundreds of pages that portrays the variety and complexity of this mysterious cuisine, the regional specialties, what they eat high in the mountains and what they eat in Lima, thousands species of potatoes we’ve never heard of, let alone ate or cooked, or the variety of vegetables or spices that are unique to this country and so on.
The few things we prepared turned out to be phenomenal (like the simplest roast chicken, with some extra heat & flavour). The Quinoa Solterito recipe was super simple, light, and delicious - the ideal lunch to take at work! In any case, this book is filled with appetising recipes and ideas you can rely on for your many dinner parties to come!
There are many of chilies, some of them really hot spicy, so I replace it with regular chili peppers.
It is not the basic cookbook but will add colors to your dinner routing.
and living in the uk means my peruvian larder is a little limited
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