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Peru: The Cookbook

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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 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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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 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.

30 review for Peru: The Cookbook

  1. 4 out of 5

    Vaelkyrja

    Peruvian food is SUCH. GOOD. FOOD. Seriously, try it! This cookbook is an amazing reference, and for that, it receives 4 stars. It's full of "lost recipes" which are slowly leaving the Peruvian palette with the influence of globalization. It contains so many ingredients I am not familiar with (but which prompted me to become familiar with my local Latin grocery store). The number of unique ingredients involved heavy research before embarking upon a particularly interesting dish, which I found fun Peruvian food is SUCH. GOOD. FOOD. Seriously, try it! This cookbook is an amazing reference, and for that, it receives 4 stars. It's full of "lost recipes" which are slowly leaving the Peruvian palette with the influence of globalization. It contains so many ingredients I am not familiar with (but which prompted me to become familiar with my local Latin grocery store). The number of unique ingredients involved heavy research before embarking upon a particularly interesting dish, which I found fun, because I am a giant food geek. While the food is often SPICY and doesn't cater to an audience less-accustomed to hot peppers, which I can only say is A Good Thing, there are plenty of recipes in here everyone can enjoy without burning their lips off. Japanese, Chinese, Italian, Spanish, and native Peruvian flavors mingle together in novel and exciting ways. Everything I made tasted amazing. Why not 5 stars? Two reasons: 1) The measurements. It is a confident chef indeed who can squint suspiciously at a recipe and say, "I think that's too much salt. I'm going to reduce it by half." (I speak, incidentally, of the "Peruvian Rice" recipe contained in this volume.) I say "confident" because it takes serious steel vertebrae to modify a dish one has never eaten, and can not predict the flavor of. Having made several of the recipes, I suspect the measurements are far too imprecise to replicate verbatim, which means this book will be inaccessible to newly-minted home cooks. Or indeed anyone totally unfamiliar with Peruvian cuisine. 2) The format. Wow, the text is small! Some of the use-words need defining before becoming a seamless part of the text. (See: "tacu.") The chapters are divided along guidelines whose organization and qualifications remain mysterious to me. Recipes are written with additions of other recipes, which mean skipping around the book along those aforementioned nonsensical chapter divisions. Because cookbooks are comprised of 1 part measurements, 1 part formatting, and 1 part expertise on the cuisine in question, one may well wonder why this book got such a good review. The amount of learning necessary beforehand complicated my experience, but that's because I am primarily familiar with Portuguese and German food, and a certain amount of "culture shock" is to be expected. I can hardly hold it against the book! Also: I love Peruvian food. I love it so much that when I heard Gaston Acurio, a world-class chef and expert on Peruvian cuisine, had published a book about it, I immediately checked it out of the library. And because of my love, I slogged through a worthy volume which, as near as I can tell, suffered more in the editing than the authorship. Because the pursuit of love is worth all the Googling, worth flipping rapidly through multiple bookmarks, worth the time it takes to learn how to eat in completely new ways.

  2. 4 out of 5

    Sandra Vel

    La Biblia de la cocina peruana , por el famoso chef Gaston Acurio. Si quieres tener 1 libro de gastronomía peruana, entonces, sin duda, es este, ¡con más de 500 recetas! Es un recetario extenso, muy completo y lleno de color, con muchas imágenes. Está organizado en distintas secciones: ceviches (unos 50 diferentes)/ entrantes/ street food/ sopas, caldos y chupes/ arroces, aguaditos, chaufas y tacu tacu/ ajíes, guisos, salteados y otros platos/ postres y dulces/ bebidas (interesante sección que La Biblia de la cocina peruana , por el famoso chef Gaston Acurio. Si quieres tener 1 libro de gastronomía peruana, entonces, sin duda, es este, ¡con más de 500 recetas! Es un recetario extenso, muy completo y lleno de color, con muchas imágenes. Está organizado en distintas secciones: ceviches (unos 50 diferentes)/ entrantes/ street food/ sopas, caldos y chupes/ arroces, aguaditos, chaufas y tacu tacu/ ajíes, guisos, salteados y otros platos/ postres y dulces/ bebidas (interesante sección que no suele encontrarse en otros libros)/ preparaciones básicas y condimentos/ glosario (muy necesario para los que no somos peruanos ya que hay ingredientes que no había oído nunca)/ índice (indispensable, debido a la cantidad de recetas que contiene). Como la mayoría de libros de recetas, no es un libro para leer de una sentada, más bien es un libro de consulta, pero un libro indispensable para los amantes de la cocina peruana o/y para los viajeros que quieran recordar Perú y volver a viajar con el paladar, desde sus casas.

  3. 5 out of 5

    Marcela

    I found this book at my local library and was pleased to be able to take it home and peruse it. I am from Peru and grew up on the local foods. This book is a huge treasure of authentic Peruvian recipes. Unfortunately, Chef Gaston Acurio needed a much better translator which would have given him book the highest rating. Throughout this book, the recipes call for lemons when instead he means limes. The flavor will be different. Limes grow in Peru, not lemons. Peruvians call limes - limones, which I found this book at my local library and was pleased to be able to take it home and peruse it. I am from Peru and grew up on the local foods. This book is a huge treasure of authentic Peruvian recipes. Unfortunately, Chef Gaston Acurio needed a much better translator which would have given him book the highest rating. Throughout this book, the recipes call for lemons when instead he means limes. The flavor will be different. Limes grow in Peru, not lemons. Peruvians call limes - limones, which looks like lemons. The translator must not have made many Peruvian dishes because Peruvians LOVE to add limes to their dishes. Sigh. l can only hope that those who buy this cookbook are able to find out about this error and make the appropriate corrections. There is a Spanish version of this cookbook, which I am sure contains the correct recipes. This version would have gotten one less star, except for the plentiful recipes and stories behind them.

  4. 4 out of 5

    Leonard

    I saw some interesting recipes in this book and made copies of about a dozen which I may want to try sometime soon. The book is very colorful with an immensely attractive cover and design. The photos, always necessary in a well done cookbook are great. I also saw a few recipes that I will not be trying including the one for "cooked chicken blood." I saw some interesting recipes in this book and made copies of about a dozen which I may want to try sometime soon. The book is very colorful with an immensely attractive cover and design. The photos, always necessary in a well done cookbook are great. I also saw a few recipes that I will not be trying including the one for "cooked chicken blood."

  5. 5 out of 5

    Ashley

    Very much a classic cookbook. I would have liked more anecdotes and stories.

  6. 5 out of 5

    Mary Rude

    This is a lovely and interesting cookbook about a cuisine I knew almost nothing about. Apparently Gaston Acurio is quite a celebrity in his home country, but I think that this book could have used some editing for American audiences. For one thing, the recipes can be quite repetitive. Some dishes will be written out multiple times, even though they are just variations of exactly the same recipe, only with one new thing added. This space could have been used for more photos, which there really ar This is a lovely and interesting cookbook about a cuisine I knew almost nothing about. Apparently Gaston Acurio is quite a celebrity in his home country, but I think that this book could have used some editing for American audiences. For one thing, the recipes can be quite repetitive. Some dishes will be written out multiple times, even though they are just variations of exactly the same recipe, only with one new thing added. This space could have been used for more photos, which there really aren't enough of. And unusual terms or ingredients are often mentioned with no explanation of what they are. I shouldn't have to use Google so much to understand a cookbook! And lastly, the vast majority of these recipes have ingredients that are just not fully attainable here, like brains, rocoto chilis, and soursop. Even goat lungs, testicles, and chicken blood are in here. Heck, I couldn't even find fava beans in my area groceries, and that's in dozens of these recipes.

  7. 5 out of 5

    DR SPENCER EAVES

    Good recipes, I would appreciate more explanation of some of the ingredients, there are a few ingredients you just have to look up on your own.

  8. 5 out of 5

    Alejandro Cribillero

    No sé de cocina, lo que me gustó es que haya incluido el "jugoso de pescado" un plato muy de mi ciudad natal Chimbote, Ancash - Perú. No sé de cocina, lo que me gustó es que haya incluido el "jugoso de pescado" un plato muy de mi ciudad natal Chimbote, Ancash - Perú.

  9. 4 out of 5

    Reading Fool

    I received a free copy of this book from the publisher. Reading this cookbook was a great way to learn about Peruvian cuisine. The author makes the cuisine very accessible to non-Peruvians, and he clearly shows his love for his native land and roots. Each recipe comes with a short note from the author, which I enjoyed tremendously - it made the book much more personal. The book itself is gorgeous, though I wish it had more photos. The way the book is bound and designed is very functional for cook I received a free copy of this book from the publisher. Reading this cookbook was a great way to learn about Peruvian cuisine. The author makes the cuisine very accessible to non-Peruvians, and he clearly shows his love for his native land and roots. Each recipe comes with a short note from the author, which I enjoyed tremendously - it made the book much more personal. The book itself is gorgeous, though I wish it had more photos. The way the book is bound and designed is very functional for cooks.

  10. 4 out of 5

    Sara

    Good reference. Don't think I'd make anybody the dishes Good reference. Don't think I'd make anybody the dishes

  11. 5 out of 5

    Heather and Ollie

    From Jo, Pauline and Tom

  12. 4 out of 5

    Beth Lequeuvre

    A lot of the information is almost word for word what was in the documentary but the recipes & photos are fantastic.

  13. 4 out of 5

    MAYRA CAROLINA VARGAS

  14. 5 out of 5

    Sharon Tezanos-Pinto

  15. 4 out of 5

    Cleo

  16. 5 out of 5

    Jackie Carrasco

  17. 5 out of 5

    Smiler115hotmail.Com

  18. 5 out of 5

    Ivan Gabriel

  19. 4 out of 5

    Juan

  20. 4 out of 5

    Amber

  21. 4 out of 5

    David M Woodward

  22. 4 out of 5

    Elaine Logue

  23. 4 out of 5

    Chloe A-L

  24. 4 out of 5

    Francesca Marina

  25. 4 out of 5

    Fernando Nell

  26. 5 out of 5

    Jennifer Villafane

  27. 5 out of 5

    DH

  28. 4 out of 5

    Nadia

  29. 5 out of 5

    Martini Akita

  30. 4 out of 5

    Bernadine

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