Free Ebook Peru: The Cookbook
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Peru: The Cookbook
Free Ebook Peru: The Cookbook
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Review
"Top 20 Cookbook in 2015" —Amazon"A tome of Peruvian food, by its most acclaimed ambassador." —Good Things
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About the Author
Gastón Acurio was born in Lima, Peru in 1967. He has created an international empire, exporting Peruvian cuisine around the world. Acurio owns more than 44 international restaurants, including three locations of La Mar restaurant in the USA. He plans to open more locations around the world in the next two years, including in Washington DC. Acurio is a host of a television program in Peru and is met by tens of thousands of fans wherever he makes a public appearance. People have started endorsing Gastón Acurio as the next Peruvian president in several newspaper articles, Facebook fan pages, TV debates and a new movie, Finding Gastón, from Peruvian director Patricia Perez. His main restaurant Astrid y Gastón is on the San Pellegrino World’s Best Restaurants list at # 18. He won the lifetime achievement award at the Latin America Best Restaurants in 2013.
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Product details
Hardcover: 400 pages
Publisher: Phaidon Press (May 18, 2015)
Language: English
ISBN-10: 0714869201
ISBN-13: 978-0714869209
Product Dimensions:
7.5 x 1.8 x 11 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
125 customer reviews
Amazon Best Sellers Rank:
#15,412 in Books (See Top 100 in Books)
This book is great! So many recipes and the pictures make my mouth water. A must for any Peruvian-American kitchen. Disregard the comments that suggest that this book is a disappointment. Many people are complaining that ingredients are not easily available. Did you expect that Gaston Acurio would change the ingredients of traditional Peruvian cuisine to satisfy the American market? Not to mention that if you try just a little harder you'll find that most if not all ingredients are available at international grocery stores or Latin markets. Peruvian food is unique, you should have known that when you bought a book containing solely Peruvian recipes. The only drawback to this book is that the translation can be lazy at times, though if you're familiar with Peruvian food you should have no trouble overcoming this. Enjoy, you won't regret this purchase.
I believe this is one of those cookbooks for which you need to spend a lot of time getting used to the style of writing the recipes and listing the ingredients, to learn how to "interpret" the recipes. So far, all of the recipes I've tried from this cookbook have either had major errors in them or have been sketchy on preparation or what constitutes a "serving." By the way, the empanada recipes say, "Serves 4." What that means is that each person can have 1 little empanada.Part of the reason that the cookbook is so thick is that some recipes are repeated: If you're making empanadas, you do not need to have the recipe for the dough repeated for each type of filling, but that's what this cookbook does.The Chupe de Langostinos (shrimp chowder) recipe required quite a few changes to have flavor, according to a Peruvian cook I consulted. The estimated prep time for that recipe was grossly underestimated.Be prepared that you will have to make many ingredient substitutions. Peruvian cuisine takes advantage of fabulous ingredients that can be found no farther from Peru than, perhaps, Chile or Ecuador. Fortunately, the Internet helps you to find adequate substitutes-- adequate but not authentic.What's best about this cookbook is its appearance. Wow! Real fabric on the hard-bound book, sections color-coded along the edge in shades that mirror what's in the fabric. The two woven ribbons for marking pages are sturdy and of good quality. I will stick with this cookbook. I'm fortunate to have a friend who's a Peruvian chef & cook to help me in making this cookbook's recipes work.
Love this book! some say ingredients are “hard†to find haven’t been looking hard enough! lol i purchased stuff here on amazon if i couldn’t find it here at international grocery stores near me.the only down fall on this book is that i noticed some measurements were off. i’m peruvian so when i was making some stuff i knew right away it didn’t sound right. for example, alfajores required like a splash of butter to make the dough... i ended up using almost 3 sticks of butter to make the dough and they came out perfect!awesome book just needs to be revised for sure!
Gaston is the king of Peruvian cuisine and this is a must have. The translation in English is not always exactly spot on so it helps to have knowledge of Peruvian ingredients and produce. A beautiful book for the shelf too!
The book by itself is good as well as the recipes. I agree with other comments poor translation and not accurate. Hope they improve it.
I was happy to receive my book in the mail so quickly. The outside cover is textured and beautifully designed. The cookbook is exactly what I expected, being familiar with Peruvian cuisine, it has authentic recipes from Peru. I can't wait to try some of these recipes out!
I have spent quite a bit of time in Peru and am a fan of Gason Acurio. However, this cookbook was a disappointment to me. It seems like it was rushed to be published, and it shows. Some translations are poor and quantities listed in recipes are questionable.The worst part to me is the index. Why couldn't they also list the names of the dishes in Spanish also? For example, Lomo Saltado (one of the most ubiquitous dishes found in every Peruvian restaurant) can't be found under Lomo Saltado but instead is is listed under Stir-Frys as beef tenderloin. Causa is hidden under potatoes in the index. Rocoto Relleno is under chiles as stuffed rocoto chile. I'm still trying to figure out where there is a recipe for plata rellena is.As much as I wanted to love this book, it is literally the last Peruvian cookbook that I reach for when I'm looking for a recipe. I really hope someday they will edit/revise this cookbook.
Excellent cook book. I am not peruvian but I am the cook in the family and am always cooking for peruvians. They said the food tastes authentic, and I think it tastes great! Only issue is the recipes are supre oily and salty and I've found I have to dial both back quite a bit.
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