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

I bought this for a gift. I was pleased it came shrink wrapped in plastic so the corners were not smashed or bent in the warehouse or during shipping, which happens so often with books from Amazon. This book came in pristine condition.I have never been to Peru so I cannot speak to how closely the recipes match what you would experience there, nor what regions of Peru are represented in this book. What I can say is that there is a beautiful color picture of EVERY recipe, which is my criteria for a good cookbook. Looking at the pictures inspires me to want to make something, and I like the pictures so that I know how it is supposed to look when finished. Every recipe has a preparation tip, substitutions if you cannot find an ingredient locally, or adaptation for less spice or to make it vegetarian. (hint: many ingredients/vegetables not common in American supermarkets can be found at local ethnic grocery stores, in my city there is an Indian grocery store, Middle East grocery store, Chinese grocery store, and several Mexican grocery stores. Think outside the box and you can find many of the original ingredients.)The measurements in the recipe are familiar to Americans, you will not ponder mL or grams or have to calculate how to convert into tsp, Tbs, cups.

Easy to follow. Basic recipes.

Great cookbook.

Great recipes. Enjoy the photos.

Lots of pictures!!! Large and vibrant pictures, definitely helps to know what your finished product should look like.

I was raised in Loma and all the recep are totally authentic recipes, delicious and beautiful pictures of Peru as it still today.

Most of the recipes in this book are true Peruvian classics that my husband grew up eating. I've even heard of and had some of them.My issue with this book is a specific recipe. The corn cake. The recipe in this book is very confusing when it comes to proper amounts and what's needed. After making the "cake" it's more like a cheesecake/flan, I decided to try and Google it.The first thing I find is a recipe created and served by a famous Peruvian chef in one of his restaurants. I knew it was the same recipe because the book uses the same picture from his website but doesn't mention or give him credit for the recipe.I read his recipe and compared it to the one in this book. All the instructions are just copy and pasted from the original recipe into the book. The difference however is the amount of the ingredients and what to properly use. The book tells you to use white corn which isn't correct. The original recipe calls for hominey.The second issue is the eggs. The book says you need two egg whites and one yolk. The original recipe you need three eggs total. Two whites and 3 yolks. Well when I first read the books recipe I was confused. The instructions tell you to pour in the egg YOLKS one by one. They didn't bother to change the instructions to match their changed recipe.The third issue is the cooking time. Their calls for 350 for 45 minutes. The original calls for 350 for 60 minutes or until it's spongy and golden.If you're going to steal a recipe and claim it as your own you'd better at least get it right.

It didn’t have all of the authentic Peruvian recipes I was looking for. It does have some good recipes of the Peruvian culture

The media could not be loaded.  I can't even explain how beautiful is this book. I bought Perú from gaston acurio and I was disappointed. But this book have so much more pictures, a big introduction of our history, mix of our food, social life, traditions,and even explain what means all the plates and where we eat ... don't waste you money on gaston acurio Ilove and I will buy again to give gifts for sure! I want the version in SpanishBravo!!!

Nice colourful cookbook with authentic recipes. 4 stars because the pictures could be better, they are too zoomed in and too large scale…

Explications simples et photos pour chaque recette!

Great tasty recipes!

A nice addition to my Recipe Book Collection.