Peru: The Cookbook

The definitive encyclopedia of Peruvian home cooking, written by the chef who did more than anyone to put Peru on the global culinary map. Gastón Acurio presents 500 traditional recipes covering the full spectrum of Peru’s cuisine, from the coastal ceviches to the highland stews and jungle dishes that most cookbooks overlook entirely.

Why Start Here

Acurio is not just a famous chef. He is the person most responsible for the worldwide recognition of Peruvian cuisine. This book distills decades of research into traditional Peruvian home cooking, not the refined restaurant versions but the food that families actually eat.

The scope is staggering. Where most Peruvian cookbooks offer 80 to 120 recipes, Acurio delivers 500. This means you get not just one ceviche recipe but a dozen variations. Not just lomo saltado but a full exploration of the chifa tradition that produced it. Soups, stews, rice dishes, anticuchos, tamales, picarones, and drinks are all covered with the same thoroughness. Published by Phaidon as part of their respected country cookbook series, the production quality matches the ambition.

This is the book for the cook who wants to understand the full landscape of Peruvian food rather than just the greatest hits.

What to Expect

A substantial 432-page hardcover reference with clean layout and food photography. The recipes are organized by type, making it easy to find what you are looking for. Instructions are clear but assume some cooking confidence. Ingredient lists can be long, and some recipes require specialty items that are standard in Peru but harder to find elsewhere, particularly specific varieties of aji peppers, freeze-dried potatoes, and Andean herbs. This is not a quick weeknight cookbook. It is a comprehensive reference that you will return to for years, discovering new dishes each time you open it.