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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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    Peru: The Cookbook

    By Gastón Acurio

    imusti
    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.

    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.

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

    By Flor Arcaya de Deliot

    Brand: Anness
    Hardcover (128 pages)

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

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

    Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails

    By Martin Morales

    Ten Speed Press
    Released: 2014-05-27
    Hardcover (256 pages)

    Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
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    • Ten Speed Press
    Product Description:
    The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London's critically acclaimed restaurant Ceviche.

    Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America's ravenous taste for ethnic food. From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, The Peruvian Kitchen will be the first authoritative cookbook to bring the delicious dishes from Peru's lush jungles, Andean peaks, and seaside villages to US kitchens.

    The Art of Peruvian Cuisine Vol. 1: By buying a book you will be contributing with the education of many peruvian children.

    By Tony Custer

    Fundación Custer
    Released: 2015-11-18
    Kindle Edition (400 pages)

    The Art of Peruvian Cuisine Vol. 1: By buying a book you will be contributing with the education of many peruvian children.
     
    Product Description:
    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. “Aprendamos Juntos” helps children with learning difficulties at schools in vulnerable areas of Lima. Since 1996, they have benefited more than 14,455 children, improving their self-esteem and learning abilities.

    "The Art of Peruvian Cuisine" is a delight for lovers of gastronomy in general. Pioneering in its kind it has been commercialized all over the world. First published in 2000 and with over 100,000 copies sold. This recipe book contains more than 100 recipes ranging from entrees and mains 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 fusion of cultures (native, Spanish, African, Chinese and Japanese) that have forged to create what today is Peruvian cuisine

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

    The Peruvian Kitchen: Traditions, Ingredients, Tastes, and Techniques in 100 Delicious Recipes

    By Morena Cuadra

    Skyhorse Publishing
    Hardcover (288 pages)

    The Peruvian Kitchen: Traditions, Ingredients, Tastes, and Techniques in 100 Delicious Recipes
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    Product Description:
    Peruvian food has been climbing the culinary ladder at full speed, praised by the untrained palate of the average traveler and by food experts alike. Local Peruvian chefs are quickly gaining international celebrity status, opening restaurants in major cities around the world. Peru’s millenary staple ingredients, such as quinoa, maca, and purple potatoes, have finally reached beyond their country’s boundaries, and are seducing people of every background. Peruvian food’s popularity surged in 2013, named as the International Year of Quinoa by the UN, during which Peru was named the world’s leading culinary destination for the second year on a row.

    Peruvian food, as it is known today, is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences. The ingredients and techniques of each of these culinary traditions have left a clear mark through time on the basic Incan diet, and the result is a vast and colorful range of dishes, each telling a distinct story.

    The Peruvian Kitchen is a journey through the diverse gastronomy of this country that will allow both those who have tried and fallen in love with Peruvian food already, and those who are first encountering it, the opportunity to get intimately acquainted with this exotic universe of flavors, techniques, and traditions. This book will be your go-to guide for creating a real Peruvian culinary experience at home—learn the history and traditions behind this famous cuisine and enjoy more than one hundred recipes, including cebiches, piqueos, soups, traditional sweets, and much more!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes

    By Manuel Villacorta MS RD

    Brand: HCI
    Released: 2013-10-01
    Paperback (304 pages)

    Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes
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    While superfoods have entered the health conversation in recent years, many people are unaware that some of the most powerful foods on the planet hail from Peru. Not only are these superfoods teeming with healing effects, they are also packed with flavor, transforming ordinary, everyday healthy meals into the extraordinary.

    Peruvian Power Foods introduces the top superfoods from the Andes to the Amazon and their myriad health benefits. Choosing from more than 100 recipes, you'll learn traditional and innovative dishes inspired by one of the most exciting cuisines today, celebrated by chefs around the globe. From super-quick smoothies and energy-packed breakfasts to sublime entrees, cocktails and more, you can satisfy your palate while eating for longevity and vitality. Indulge yourself with:

    * Breakfast granola made with lucuma, a tangy tropical fruit that helps balance high blood pressure.

    * Savory white bean hummus with sacha inchi, a powerful omega-3 for heart health and brain power.

    * Gluten-free morning muffins made with pichuberry, a cancer-fighting power fruit, glucose controller, and excellent source of Vitamin D.

    * Energy-boosting exercise shake made with maca, an anti-inflammatory and antioxidant known as "Nature's Viagra" because it helps potency in men.

    * Decadent dessert truffles made with antioxidant cacao and camu camu, which packs a power dose of Vitamin C to boost immunity.

    From Peru to your plate, this power food makeover will allow you to enjoy optimal health and optimal flavor one meal at a time.

    The Peruvian e-Cookbook: Make Peruvian Food at Home Quickly, Inexpensively, and Deliciously!

    By Steve Bremner

    Fire Press Publications
    Released: 2014-09-26
    Kindle Edition (87 pages)

    The Peruvian e-Cookbook: Make Peruvian Food at Home Quickly, Inexpensively, and Deliciously!
     
    Product Description:
    This cookbook is the result of the inter-cultural marriage between Canadian missionary Steve Bremner and his Peruvian wife Lili Santillan Bremner. With the help of friends in North America, we've come up with recipes that you can actually make without visiting Peru allowing you to try some of the best and most popular Peruvian recipes at home.

    This book covers starters, stir fries, sauces (salsas), main dishes, desserts and a do-it-yourself recipe for Chicha Morrada, a signature Peruvian drink.

    Recipes Include:
    Pollo a La Brasa
    Aji de Gallina
    Lomo Saltado
    Escabeche
    Sudado de Pescado
    Arroz Tapado
    Arroz con Pollo Verde
    And more.

    Enjoy!

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