The Exotic Kitchens of Peru: The Land of the Inca

by Copeland Marks

Provides recipes for tamales, appetizers, snacks, soups, main dishes with seafood, poultry, beef, pork, and lamb, sauces, salads, vegetable dishes, desserts, and beverages

Genres: Cookbooks, Cooking, Nonfiction

320 pages, Hardcover

First published March 17, 1999

Reviews

[James · Rating 5 out of 5]

I should maybe have only given it four stars since I have yet to, and probably won't ever, try the recipe for water fowl from Lake Titicaca. Fuck it, the guinea pigs melt in your mouth.