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    RecipesManiac.com   >   National + Regional Cookbooks   >   Latin American   >   Peruvian
    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Peruvian

       
     

    How to Cook dishes from Peru


    Peru Peru is home to a very diverse cuisine. Peruvian cuisine combines influences and dishes from Native American cuisine, with influences from Afrian cuisine, British cuisine, Chinese cuisine, French cuisine, Italian cuisine, Japanese cuisine, and of course, Spanish cuisine.

    Some popular Peruvian recipes and dishes include:
    • Aji de gallina - Thin strips of chicken in a spicy yellow sauce made from yellow chilis with bread, cheese, milk and walnuts.

    • Anticuchos - Meat marinated in vinegar and spices, skewered and then grilled. A boiled potato is often placed on the end of the skewer. Anticuchos are a popular street food, and are often made from beef heart (anticuchos de corazon).

    • Arroz con pollo - Rice with chicken.

    • Arroz tapado - Seasoned ground beef with onions, chopped boiled-egg, raisins and olives. The beef is packed into a bowl with rice, and the bowl placed upside on a plate and then removed, leaving a tightly packed combination of the rice and meat.

    • Carapulcra - A stew made from chicken and pork, dried potatoes, red chilis, peanuts and chumin.

    • Cau cau - A tripe stew with rice. THere are several different varieties.

    • Causa - A dumpling made from mashed yellow potato. Other ingredients such as avocado, chicken, shellfish or tuna may be added when making the dumpling.

    • Ceviche - A citrus-marinated seafood salad made from raw fish with sliced onions, with lemon juice, lime or bitter orange (naranja agria).

    • Chicharrones - Deep-fried salted pork.

    • Chupe de camarones - A soup made from shrimp, potatoes, milk and chili pepper.

    • Copus - Fried ripe bananas and sweet potatoes with chicken, goat meat, mutton or turkey. It is cooked in an oven in the ground which is covered with blankets.

    • Empanadas Peruanas - Pies with beef, cheese, chicken or vegetablers, often also containing hard-boiled eggs and raisins.

    • Escabeche criollo - Pickled fish.

    • Guinea pig - Guinea pigs have been domesticated and eaten by in the Andes for several thousand years. They can be prepared many different ways including in casseroles, broiled (asado), fried (chactado or frito), roasted (al horno), or as a soup (sopa or locro de cuy).

    • Lomo saltado - Marinated steak, vegetables and fried potatoes, served over white rice.

    • Lima bean salad - Boiled butter beans (pallares) with onions, tomatoes and green chili (cji) with lime juice, vinegar, oil and salt.

    • Papa rellena - Mashed potatoes stuffed with ground meat and spices, and then deep-fried.

    • Papas a la Huancaína - Sliced potatoes on a bed of lettuce with olives and spicy cheese sauce.

    • Pachamanca - Pachamanca is one of the most famous dishes from Peru. Meat (chicken, guinea pig, lamb, mutton or pork) is marinated in spices, with vegetables (cassava, corn, lima beans, potatoes, sweet potatoes, etc.), and then baked with hot stones in an earthen oven (huatia).

    • Rocoto relleno - Rocotos are very hot spicy chilis that are native to Peru. This dish is made by stuffing them with spiced beef or pork, onions, egg white, olives and onions, covering them with cheese and milk, and then cooking in an oven.

    • Sancochado - A stew made from beef, cassava, sweet potatoes and other vegetables.

    • Shambar - A soup made from several meats (beef, chicken, ham, and pork skin) with chickpeas, fava beans, green peas, and wheat grains, seasoned with a variety of spices.

    • Tamales - Boiled corn with meat or cheese, wrapped in a banana leaf.


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    Peruvian Cookbooks

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    The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

    By Ricardo Zarate

    Houghton Mifflin Harcourt
    Released: 2015-10-20
    Hardcover (276 pages)

    The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
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    Product Description:
    Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails

    Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new "it" cuisine—the food of Peru. Zarate has been called "the godfather of Peruvian cuisine" for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate’s moving and entertaining accounts of Peru’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

    The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!

    By Morena Cuadra

    Adams Media
    Released: 2013-02-18
    Paperback (304 pages)

    The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!
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    Product Description:
    Add some spice to your cuisine!

    From delicious dips to exotic entrees and desserts, The Everything Peruvian Cookbook is the perfect introduction to the latest culinary trend that is sweeping the food world. Peruvian cuisine is popping up in cities all over, and now popular food bloggers Morena Cuadra and Morena Escardo will teach you how to make these exciting dishes right at home!

    You'll find recipes for 300 vibrant, flavorful dishes, including:
    • Tamale-style quinoa stew
    • Aji de gallina
    • Lima bean tacu tacu
    • Yemecillas acarameladas (Candied Egg Yolk Confections)
    • Pisco sour

    The Everything Peruvian Cookbook is filled with eclectic and unique recipes that come from the native Quechua culture, and Spanish, African, Japanese, and Chinese cooking traditions. With this cookbook on hand, your guests will be begging for seconds!

    Peru: The Cookbook

    By Gastón Acurio

    Phaidon Press
    Hardcover (400 pages)

    Peru: The Cookbook
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    • Phaidon Press
    Product Description:

    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.

    Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes

    By Martin Morales

    QUADRILLE
    Released: 2017-11-07
    Hardcover (272 pages)

    Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes
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    • QUADRILLE
    Product Description:
    Following up on the success of Ceviche, Andina reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses.

    The Art of Peruvian Cuisine Vol. 1

    By Tony Custer

    Fundación Custer
    Released: 2015-11-17
    Kindle Edition (435 pages)

    The Art of Peruvian Cuisine Vol. 1
     
    Product Description:
    "The Art of Peruvian Cuisine" is an outstanding publication for lovers of gastronomy in general. Pioneering in its kind, it has been commercialized all over the world. The book was first published in 2000 and has sold over 100,000 copies. It contains more than 100 recipes of mostly traditional Peruvian Cuisine ranging from entrees and mains dishes to desserts and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that show the fascinating blend of cultures (native, Spanish, African, Chinese, French and Japanese) that have forged to create what today is Peruvian cuisine. These are largely simple and easy to prepare dishes, meant to successfully introduce the newcomer to Peruvian Cuisine.

    By buying "The Art of Peruvian Cuisine" you will be contributing with the "Aprendamos Juntos" program of the Custer Foundation, since all the money that is raised is donated to the program. "Aprendamos Juntos" helps children with learning difficulties throughout more than a dozen schools in some of the most vulnerable areas of Lima. Since 1996, the program has benefited more than 15,000 students, improving their self-esteem and learning abilities, and ability to cope with – succeed in – their studies.

    For more information about Aprendamos Juntos, please contact:
    http://www.aprendamosjuntos.org

    Bravazo / Exquisite: Más de 600 recetas para cocinar en casa (Spanish Edition)

    By Gaston Acurio

    Debate
    Released: 2018-02-27
    Paperback (288 pages)

    Bravazo / Exquisite: Más de 600 recetas para cocinar en casa (Spanish Edition)
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    Product Description:
    Bravazo es un recetario popular que tiene un propósito mayor: invitar al ciudadano curioso a volver a disfrutar del sabor de la cocina hecha en casa.

    Para ello pone a disposición 200 recetas que ofrecen, con un tono cercano y explicaciones sencillas, atajos y técnicas básicas para transformar insumos básicos en platos inolvidables. ¿El fin? Cocinar y compartir. Es decir, que cualquier persona pueda convertirse en un creador que reúna a la familia y los amigos alrededor de su cocina.

    Gastón Acurio es el más importante promotor de la gastronomía peruana y es considerado uno de los cocineros más influyentes del mundo.

    • Además, forma parte del consejo asesor internacional del Basque Culinary Center. .

    • Su restaurante icono es Astrid y Gastón, situado en los primeros puestos de la lista 50 Best mundial y de América Latina. .

    • Gastón, junto a su esposa Astrid, tienen 34 restaurantes distribuidos en 11 países, incluyendo Argentina, Brasil, Chile, Estados Unidos, España, Reino Unido, México, Colombia, Venezuela, Panamá y Ecuador.

    ENGLISH DESCRIPTION

    Exquisite is a popular cookbook that has a deeper purpose: to invite curious people to once again enjoy the flavors of homemade cuisine.

    A book of the most delicious Peruvian recipes, brought to you by one of the best chefs in the world, Gastón Acurio. Bravazo (a Spanish word commonly used in Peru for "exquisite") is a popular cookbook that has a deeper purpose: to invite curious people to once again enjoy the flavors of homemade cuisine. To that end, this book proposes 200 recipes featuring simple explanations, tips, and easy techniques for transforming basic ingredients into unforgettable dishes. The end result? Cooking and sharing. In other words, anyone can create amazing dishes that bring family and friends together. Gastón Acurio is the most important promoter of Peruvian cuisine, and is considered one of the most influential chefs in the world.

    Gastón Acurio is the most important promoter of Peruvian cuisine, and is considered one of the most influential chefs in the world.

    • Gastón Acurio is a chef, writer, businessman and promoter of the Peruvian culinary arts.

    • Acurio has many restaurants around the world and in the US, such as La Mar by Gastón Acurio in the Mandarin Oriental in Miami, La Mar San Francisco, and Tanta Chicago, among others.

    • Astrid y Gaston Restaurant in Lima, Peru, has been nominated number 7 in Latin America's 50 Best Restaurants 2017 and number 33 in The World's 50 Best Restaurants 2017.

    The Art of Peruvian Cuisine Volume 2

    By Tony Custer

    Fundacion Felipe Antonio Custer
    Hardcover (295 pages)

    The Art of Peruvian Cuisine Volume 2
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    • More than 100 new recipes from 23 of the best Peruvian chefs
    • By buying a book you will be contributing with the education of many peruvian children.
    • 295 pages
    Product Description:
    The Art of Peruvian Cuisine Vol. 2 is an outstanding publication for both amateurs and lovers of gastronomy. Pioneering in its kind, it has been commercialized all over the world. The First Volume was published in 2000 and so far has sold over 100,000 copies worldwide. Vol. 1 is devoted to traditional Peruvian dishes. This Second Volume contains more than 100 recipes ranging from aperitifs, appetizers, and main dishes to desserts, and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that includes the techniques, history of the origins of the Peruvian products and ingredients of peruvian rich biodiversity - The Andes, The Amazon, etc. - that were absent from Book 1. This book shows the fascinating Fusion of cultures (native, Spanish, African, Chinese, French and Japanese) that have forged to create what today is Peruvian cuisine. By buying "The Art of Peruvian Cuisine" you will be contributing with the "Aprendamos Juntos" program of the Custer Foundation, since all the money that is raised is donated to the program. "Aprendamos Juntos" helps children with learning difficulties throughout more than a dozen schools in some of the most vulnerable areas of Lima. Since 1996, the program has benefited more than 15,000 students, improving their self-esteem, learning abilities, and ability to cope with - succeed in - their studies.

    LIMA cookbook: Peruvian Home Cooking

    By Virgilio Martinez

    Mitchell Beazley
    Released: 2015-10-13
    Hardcover (224 pages)

    LIMA cookbook: Peruvian Home Cooking
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    • Mitchell Beazley
    Product Description:

    The growing popularity of Peruvian cuisine throughout the world has made Lima, the capital of Peru, a destination city for food lovers. Virgilio Martinez is the most famous young chef in Peru. His restaurant Central, in Lima, is among the best in the world and he has opened two LIMA restaurants in the heart of London. With this collection of more than 100 of Virgilio's fuss-free, contemporary recipes you can cook this fresh, vibrant, healthy food at home using your local fish, meat and vegetables - plus the superfoods for which Peruvian food is renowned.

    The Art of Peruvian Cuisine, Vol. I

    By Tony Custer

    Fundación Custer
    Hardcover (272 pages)

    The Art of Peruvian Cuisine, Vol. I
    List Price: $49.95*
    Lowest New Price: $299.00*
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    • Is a delight for lovers of gastronomy in general
    • By buying "The Art of Peruvian Cuisine" you will be contributing with the "Aprendamos Juntos" program of the Custer Foundation, since all the money that is raised is addressed to the program.
    Product Description:
    "The Art of Peruvian Cuisine" is an outstanding publication for lovers of gastronomy in general. Pioneering in its kind, it has been commercialized all over the world. The book was first published in 2000 and has sold over 100,000 copies. It contains more than 100 recipes of mostly traditional Peruvian Cuisine ranging from entrees and mains dishes to desserts and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that show the fascinating blend of cultures (native, Spanish, African, Chinese, French and Japanese) that have forged to create what today is Peruvian cuisine. These are largely simple and easy to prepare dishes, meant to successfully introduce the newcomer to Peruvian Cuisine. By buying "The Art of Peruvian Cuisine" you will be contributing with the "Aprendamos Juntos" program of the Custer Foundation, since all the money that is raised is donated to the program. "Aprendamos Juntos" helps children with learning difficulties throughout more than a dozen schools in some of the most vulnerable areas of Lima. Since 1996, the program has benefited more than 15,000 students, improving their self-esteem and learning abilities, and ability to cope with - succeed in - their studies.

    The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes

    By Flor Arcaya de Deliot

    imusti
    Hardcover (128 pages)

    The Food and Cooking of Peru: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes
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    • Aquamarine
    Product Description:
    Peruvian cuisine is considered to be one of the most diverse in the world, and on a par with French, Chinese and Indian cuisine in terms of sophistication. With this eclectic variety of traditional dishes, 28 different climates, and terrain that includes coasts, mountains, forest and jungle, Peruvian gastronomy is in constant evolution.

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