Discover the rich and vibrant food and cooking of Peru, one of the most delicious, distinctive and ancient cuisines of the world&;lt;BR&;gt;&;lt;BR&;gt;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&;lt;BR&;gt;&;lt;BR&;gt;An introduction to Peru's culinary traditions includes a guide to local ingredients from chilies, corn and potatoes to cassava, quinoa and
fresh cheese&;lt;BR&;gt;&;lt;BR&;gt;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&;lt;BR&;gt;&;lt;BR&;gt;Illustrated with more than 400 stunning photographs, each recipe comes with step-by-step instruction and
complete nutritional information&;lt;BR&;gt;&;lt;BR&;gt;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.&;lt;BR&;gt;&;lt;BR&;gt;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.&;lt;BR&;gt;&;lt;BR&;gt;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.&;lt;BR&;gt;&;lt;BR&;gt;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.
