The Exotic Kitchens of Peru: The Land of the Inca

by Copeland Marks

Overview

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru. Whatever your tastes are, you are sure to discover many new favorite dishes in The Exotic Kitchens of Peru. Illustrated throughout with line drawings, and with a complete glossary of Peruvian culinary terms, this unique cookbook is a must-have for everyone from cookbook collectors to those seeking to learn more about the exotic Peruvian culture.

Product Details

ISBN-13:	9780871319579
Publisher:	M. Evans & Company
Publication date:	05/15/2001
Edition description:	New Edition
Pages:	288
Product dimensions:	6.11(w) x 9.13(h) x 0.83(d)

Editorial Reviews

It's little wonder that interest in Latin American eating is heating up these days. As Marks demonstrates in his latest culinary adventure (his previous cookbooks introduced us to the cuisines of Burma, India and Indonesia), Peruvian food is as rich and complex as its history. The recipes, gathered from professional chefs and home cooks, reflect this multicultural mix of the fallen Inca Empire and of the successive waves of Spanish conquerors, African slaves, Chinese laborers and Italian and Japanese immigrants who made Peru their home. Tallarin de Pollo (Spaghetti and Chicken) is seasoned with Peruvian chili peppers and cumin, while Ocopa de Camarones (Spicy Shrimp Paste with Potatoes) features the coastal shrimp alongside mountain-grown potatoes and peanuts introduced from Africa. Among the surprisingly simple recipes for ceviche--regarded as the Peruvian national dish and made of raw fresh fish marinated in citrus juices that "cook" the flesh--is one for Ceviche Japones. Carefully researched, with information on the historical and cultural significance of various dishes, the book is occasionally more appealing to read than cook from; it's probably one of the few cookbooks with a traditional Inca recipe for Cuy Frito (Crisp Fried Guinea Pigs). But Marks has easy, practical advice on how to adapt even Piranha Broth (use perch or sunfish instead) to the American kitchen, proving there's more to Peru than just small potatoes. (Apr.)

Publishers Weekly - Publisher's Weekly

Marks is fond of exotic cuisines; his earlier books have explored the kitchens of Indonesia (LJ 11/15/89) and Malaysia (LJ 11/15/97), among others. This is one of the few cookbooks to date on Peruvian cooking, and since Latin American food is on its way to being the newest food trend, its arrival is timely. Potatoes (there are hundreds of varieties grown in Peru, in addition to those purple potatoes in the gourmet market), corn, and quinoa are staple ingredients, and aji chilis also play an important part in many dishes. Marks includes several versions of ceviche, perhaps the countrys best-known dish, along with dozens of other recipes for all courses of a meal (including beverages), the majority of which will be unfamiliar to most readers. For most collections.

Library Journal