Peru: The Cookbook
Peruvian cuisine is a fusion of the food brought in by immigrant communities with the ancient
Peru's wildly varied climate has enabled its farmers and chefs to grow and cook pretty much any plant from around world: potatoes, chile peppers, beans, peanuts, pumpkins, avocados, tomatoes, quinoa, all flourish here.

Yet Peru is also ethnically diverse, with immigrants from Japan, China, Africa, Spain, Italy, and the Arab world making their home in the country. Naturally, all have brought with them their customs, tastes and products, which have, over the years, been assimilated into the national character and cuisine.

The result is a Peruvian style of cookery that infuses a little of each of those peoples into each bite, transforming it into something new. This is how ceviches, or marinated seafood dishes, and tiraditos, or thinly sliced raw fish dishes, have given life to the world of the raw and refreshing that is found in the sea and the Andes of Peru. It is also how Peru's regional cuisine developed.

In the north there are dishes descending from ancient Mesoamerican cultures, in the south of the country the local dishes are filled with flavours influenced by European and Andean customs, while the cuisine of the Amazon region holds a treasure trove of exoticism still waiting to be discovered. All are quite different, yet all are, in their own way, distinctly Peruvian.

One of Peru's leading chefs Gastón Acurio explains the roots of Peruvian food

Peru: The Cookbook

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.