商品簡介
Discover the rich and vibrant food and cooking of Peru, one of the most delicious, distinctive and ancient cuisines of the world
Explore the fascinating origins of Peruvian food, from its roots in the Inca culture, through the rich inheritance of the Spanish conquistadors, and the later influences of African, Italian, French and Chinese immigrants
An introduction to Peru's culinary traditions includes a guide to local ingredients from chilies, corn and potatoes to cassava, quinoa and fresh cheese
A fantastic collection of over 65 authentic recipes including specialties from the rich coastal region, the Andean mountain range, the mysterious rainforest, and the bustling cities
Illustrated with more than 400 stunning photographs, each recipe comes with step-by-step instruction and complete nutritional information
Peruvian cuisine is considered to be one of the most diverse in the world. Thanks to its Inca origins and to Spanish, African, Sino-Cantonese, Japanese and finally Italian and French immigration, Peruvian cooking combines the flavors of four continents. With such a variety of traditional dishes, 28 different climates, and terrain that includes coasts, mountains, forest and jungle, Peruvian gastronomy is in constant evolution.
Inca cuisine is still present in Peruvian cooking, mostly in the use of maize, potatoes, yucca and chillies - the much-loved Peruvian tamales date back to the Incas. This Andean inheritance was incorporated into the food traditions of the Spanish conquistadors in the 16th century, and by the waves of immigrants that have arrived in Peru ever since. Ceviche, one of Peru's most popular dishes, perfectly defines this fusion of Peruvian cooking: fresh fish from Peru's rich coastal fishing areas, mixed with Andean peppers, and onions from Spain, marinated in lemon juice from North Africa, and served Inca-style with potatoes and maize.
Including well-known favorites, such as chicharrones (mouthwatering fried pork), empanadas (irresistible little pastries), and humitas and butifarras (tempting street-food snacks), this book also introduces dishes that have yet to travel further than the borders of Peru. These include satisfying and tasty soups that are meals in themselves; delicious corn, potato and bean side dishes; fish in tangy, spicy sauces; meat, richly flavored with chilies; and indulgent desserts that reflect the Peruvian love of sweet things.
Peru's cuisine is a unique blend of the ancient with the modern; fueled by an abundance of natural ingredients; and inspired by different cooking traditions. With this book you can feast on food that combines the old world with the new, and explore the very best of one of an intriguing culinary inheritance.
作者簡介
Flor Arcaya de Deliot was born and grew up in Lima, the capital of Peru. She has since traveled widely and enjoys sampling national and local dishes wherever she goes, but has always retained her love for her native cuisine. She particularly enjoys comparing similar recipes from the different regions of Peru and analyzing their origins and ingredients. Flor has written two Peruvian cookbooks and one of her recipes received an honorable mention in the annual International Competition for the Potato, jointly organized by the San Martin University in Peru and Unesco.
