Peruvian Cuisine Books

The Art of Peruvian Cuisine
Tony Custer

Although hardly known outside the country, Peruvian cuisine is enticing and variegated. Its richness is both a consequence of Peru's several ecosystems -that secure a wide assortment of fresh ingredients-, and the influence that consecutive waves of immigrants -Spanish, African, French, Italian, Chinese, and Japanese- have had on traditional Inca cuisine.

The result is so astonishing that in a January 2004 article, The Economist magazine reported: "Peru can lay claim to one of the world's dozen or so great cuisines".

With the help of Lima's most renowned chefs, Tony Custer has composed an anthological book that takes a huge step into revealing Peruvian cuisine to the international public. The 110 recipes are clearly described and accompanied with outstanding photographs. Ranging from appetizers to desserts, they include the most important traditional dishes -such as causa limeña, ají de gallina, and Peruvian all-time favourite ceviche (raw fish marinated in lime juice)-, as well as some fine examples of the local nouveau cuisine.

 The book succeeds in proposing Peruvian cuisine as the world's last great culinary revelation, and is a must for food-lovers and gourmets. Not in vain Florida's legendary chef Norman Van Aken advices "if you can find a copy I urge you to grab it fast".