Lima Travel Guide is the best source of information on the market for visiting the City of Kings (La Ciudad de Los Reyes). The book's tourism recommendations include all the must-see destinations as well as off-the-beaten-path options, including three walking tours and a bike tour with detailed instructions and links to the routes on Google Maps. An entire chapter is devoted to Peru’s leading gastronomy, which features profiles of the most typical dishes plus reviews of the best restaurants in Lima – several of which are ranked among the top 20 in Latin America. The guide also includes det... [Read More]
In 2011, Spanish chef Ferran Adrià – widely considered the best chef in the world – proclaimed that "The future of gastronomy is being cooked up in Peru." Since then, the ascent of Peruvian cuisine around the world has yet to slow. Combining the staples of indigenous Peruvian – including corn, potatoes, and chilies –with a diverse range of influences from the Chinese, Japanese, African, Italian, and French immigrants who have made Peru home over the centuries, Peruvian cuisine has given birth to some of the most distinctive and flavorful fusions in the world. In the following pages we... [Read More]
Great for sauces and to kick up any meal with a great flavor and medium heat. Ají Amarillo, or yellow pepper, is probably the most common variety of pepper, used to flavor many different dishes, including lomo saltado and causa. Product of Peru
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like am... [Read More]
Following up on the success of Ceviche, Andina reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses.
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There are many people who are enthusiastic about food—the cooking of it, the preparation of it, the serving of it, and let’s not forget the eating of it.But Andrew Delaplaine is the ultimate Food Enthusiast.This
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