It's hard to believe that between managing a global restaurant empire, attending chef conferences and traveling his native Peru to find indigenous ingredients, Gaston Acurio would find time to write an epic cookbook on the cuisine of his homeland.
That's just what the chef has accomplished in Peru: The Cookbook, a stunning compilation of more than 500 recipes from every region of the country. Aside from covering basics like ceviche and tiraditos, the cookbook delves further into Peru's past unearthing forgotten recipes made with ingredients like amaranth and ají amarillo.
Gaston explains: "The book is travel through Peru through it's food. While doing the book I discovered a lot of recipes that I didn't know we had. Actually, it's a book that's going to be very important in my house."
Peru: The Cookbook is divided in 10 chapters specializing in everything from street food, drinks and 'tacus' to rice, chilies, desserts and sweets. It's available at Phaidon but check out the video previews below.
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