The Big Peruvian Cookbook

100 Delicious Traditional Recipes from Peru

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About The Book

Cook up the bold, unique flavors of this multicultural culinary destination.

Peruvian cuisine, described by food critic Eric Asimov as one of the world's most important cuisines and a model of fusion cuisine, is the new lip-smacking trend worthy of every American table. The Big Peruvian Cookbook is a journey through the diverse gastronomy of the multicultural South American country, from its Andean peaks to its coastal towns and tropical jungles.

Become intimately acquainted with Peru’s universe of flavors, techniques, and traditions. Peruvian food is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences, and the result is a vast and colorful range of dishes, each telling a distinct story, such as:

  • Traditional Ceviche (or “Cebiche”)
  • Causa (Layered Mashed Potato)
  • Arroz Chaufa (Fish Stir-Fried Rice)
  • Papa a la Huancaína (Potatoes in Cheese Sauce)
  • Lomo Saltado (Stir-Fried Sliced Beef with French Fries)
  • Ají de Gallina (Creamy Chicken)
  • Anticuchos de Corazón (Grilled Heart Skewers)
  • And more!
Your go-to guide for mastering this famous cuisine, The Big Peruvian Cookbook will show you how to whip up cebiches, piqueos, soups, and traditional sweets like a local, creating a real Peruvian culinary experience at home.

About The Author

Morena Cuadra was born in El Salvador, raised in Nicaragua, and adopted by Peru. A trained chef and wine expert, she directs a culinary school in Lima and writes a Peruvian food blog called Peru Delights. She is the coauthor of Detox Juicing. Cuadra resides in Leesburg, Virginia.

Product Details
  • Publisher: Skyhorse (February 2019)
  • Length: 272 pages
  • ISBN13: 9781510738416

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