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The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!
Add some spice to your cuisine!From delicious dips to exotic entrees and desserts, "The Everything Peruvian Cookbook" is the perfect introduction to the latest culinary trend that is sweeping the food world. Peruvian cuisine is popping up in cities all over, and now popular food bloggers Morena Cuadra and Morena Escardo will teach you how to make these exciting dishes right at home!
You'll find recipes for 300 vibrant, flavorful dishes, including: Tamale-style quinoa stewAji de gallinaLima bean tacu tacuYemecillas acarameladas (Candied Egg Yolk Confections)Pisco sour"The Everything Peruvian Cookbook" is filled with eclectic and unique recipes that come from the native Quechua culture, and Spanish, African, Japanese, and Chinese cooking traditions. With this cookbook on hand, your guests will be begging for seconds!
You'll find recipes for 300 vibrant, flavorful dishes, including: Tamale-style quinoa stewAji de gallinaLima bean tacu tacuYemecillas acarameladas (Candied Egg Yolk Confections)Pisco sour"The Everything Peruvian Cookbook" is filled with eclectic and unique recipes that come from the native Quechua culture, and Spanish, African, Japanese, and Chinese cooking traditions. With this cookbook on hand, your guests will be begging for seconds!
473 pages, Kindle Edition
First published January 18, 2013
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36 people want to read
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Displaying 1 - 8 of 8 reviews
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January 27, 2026I just don’t know how to rate this cookbook, written by the Latina wife of a Peruvian and their daughter. It’s not that the cookbook is not authentic; it’s kind of because the cookbook is too authentic. Please, let me explain.
First of all, the recipes lean heavily on ingredients you simply can’t get in 99% of the United States. If you live in L.A., New York City, Chicago or Miami, you probably can’t get huacatay leaves, ají amarillo paste, ground or fresh maca, ají panca paste, passion fruit juice, mirasol paste, fig leaves, tamarillos (not to be confused with tomatillos, which are now readily available), banana leaves, chulpe (dried corn), ají limo, fiery rocotos, fresh hearts of palm — well, you get the idea.
But second of all, most of these dishes will seem very — well, foreign to American tastes. Authors Morena Cuadra and Morena Escardó tell you how to make some of these chile pastes at home. And, sure, you can substitute yellow bell peppers the Peruvian ají amarillio, fresh mozzarella for queso fresco, and jalapeños or habaneros for rocotos or ají limos, and a mixture of mint and basil for huacatay. Lots of the recipes have ingredients available in everyone’s pantry, like mayonnaise, ketchup and oregano. But that’s not the real issue.
I’m Cuban, so I’m used to finding raisins in ground beef dishes, dishes with potatoes and rice (really carby), all kinds of empanadas and lots of other recipes unknown in the American Midwest, but I can’t see my in-laws thinking raisins belong in savory dishes or pineapple chunks have a place in a corn-and-avocado salad. I read the ingredients for Ocopa, a cold potato appetizer, which includes a sauce of onions, garlic, animal crackers (not a typo!), evaporated milk, peanuts and a hot chile paste, and all I could do was shake my head. I wouldn’t mind eating that (if they toned down the heat), but not too many gringos would be as adventurous.
So you know who you are; I don’t. If you’re a Brooklyn foodie, don’t be too snobby because this book is perfect for you. Same for anyone who loved Anthony Bourdain’s food travel videos. I’m not in either of those leagues, but I’m really intrigued by quite a few of the recipes; however, I’m Latina and used to slightly similar fare (not as much mayonnaise, hard-boiled eggs or lime and no hot chiles, thank you). But if you live in Peoria or Oklahoma City or Coeur d’Alene, I’m pretty sure this is not for you.
First of all, the recipes lean heavily on ingredients you simply can’t get in 99% of the United States. If you live in L.A., New York City, Chicago or Miami, you probably can’t get huacatay leaves, ají amarillo paste, ground or fresh maca, ají panca paste, passion fruit juice, mirasol paste, fig leaves, tamarillos (not to be confused with tomatillos, which are now readily available), banana leaves, chulpe (dried corn), ají limo, fiery rocotos, fresh hearts of palm — well, you get the idea.
But second of all, most of these dishes will seem very — well, foreign to American tastes. Authors Morena Cuadra and Morena Escardó tell you how to make some of these chile pastes at home. And, sure, you can substitute yellow bell peppers the Peruvian ají amarillio, fresh mozzarella for queso fresco, and jalapeños or habaneros for rocotos or ají limos, and a mixture of mint and basil for huacatay. Lots of the recipes have ingredients available in everyone’s pantry, like mayonnaise, ketchup and oregano. But that’s not the real issue.
I’m Cuban, so I’m used to finding raisins in ground beef dishes, dishes with potatoes and rice (really carby), all kinds of empanadas and lots of other recipes unknown in the American Midwest, but I can’t see my in-laws thinking raisins belong in savory dishes or pineapple chunks have a place in a corn-and-avocado salad. I read the ingredients for Ocopa, a cold potato appetizer, which includes a sauce of onions, garlic, animal crackers (not a typo!), evaporated milk, peanuts and a hot chile paste, and all I could do was shake my head. I wouldn’t mind eating that (if they toned down the heat), but not too many gringos would be as adventurous.
So you know who you are; I don’t. If you’re a Brooklyn foodie, don’t be too snobby because this book is perfect for you. Same for anyone who loved Anthony Bourdain’s food travel videos. I’m not in either of those leagues, but I’m really intrigued by quite a few of the recipes; however, I’m Latina and used to slightly similar fare (not as much mayonnaise, hard-boiled eggs or lime and no hot chiles, thank you). But if you live in Peoria or Oklahoma City or Coeur d’Alene, I’m pretty sure this is not for you.
November 11, 2018
I'm probably biased because, although a "gringa", I've lived in Peru and Ecuador and visited many other Latin American countries. Of all these countries, Peru, IMO, has the finest, tastiest cuisine. I learned to cook in Latin America, moving south of the border straight from university, but I can't say I learned all 300 of these recipes living there. This book has an excellent selection of sweet, savory, and spicy dishes and now I can add to my repertoire.
Most of the ingredients for these recipes are available here but in some areas of the U.S. it will be more difficult to get hold of Peruvian corn (I can get it frozen in my local Latin American market) and rocoto and yellow hot peppers. My market does have rocoto paste and yellow pepper paste (and I've seen that Amazon has these available for purchase also) but some recipes may need the fresh peppers and they're really not to be found. I've found that Scotch bonnet or habanero peppers can be substituted for the yellow pepper, but there's nothing that compares to a fresh rocoto. But almost all the other ingredients for Peruvian cooking are easily accessible.
Super food, super recipes. If you're an adventurous cook but are not familiar with Peruvian food, don't pass up this opportunity to prepare some really great meals.
This is not a perfect cookbook. It could use more pictures for those who are unfamiliar with Peruvian cuisine. And I also have a suggestion for the recipe for "pastel de choclo" on page 44. That is an authentic recipe, but I advise adding 1-2 cups of finely shredded cheese such as 6 Cheese Italian to make it even tastier and of a better texture. I've always made it that way and my Peruvian husband is quite happy with my version. Without the cheese, the recipe is too much like pudding.
Most of the ingredients for these recipes are available here but in some areas of the U.S. it will be more difficult to get hold of Peruvian corn (I can get it frozen in my local Latin American market) and rocoto and yellow hot peppers. My market does have rocoto paste and yellow pepper paste (and I've seen that Amazon has these available for purchase also) but some recipes may need the fresh peppers and they're really not to be found. I've found that Scotch bonnet or habanero peppers can be substituted for the yellow pepper, but there's nothing that compares to a fresh rocoto. But almost all the other ingredients for Peruvian cooking are easily accessible.
Super food, super recipes. If you're an adventurous cook but are not familiar with Peruvian food, don't pass up this opportunity to prepare some really great meals.
This is not a perfect cookbook. It could use more pictures for those who are unfamiliar with Peruvian cuisine. And I also have a suggestion for the recipe for "pastel de choclo" on page 44. That is an authentic recipe, but I advise adding 1-2 cups of finely shredded cheese such as 6 Cheese Italian to make it even tastier and of a better texture. I've always made it that way and my Peruvian husband is quite happy with my version. Without the cheese, the recipe is too much like pudding.
June 9, 2017
I've read this book and have already made about a dozen of its recipes and have even started experimenting within the general food/flavor/spice palette to make the recipes my own. This is honestly only the second cook book I've ever owned, so I'm not necessarily sure how it compares to others; but it's informative, easy to follow, and the recipes I've made have all tasted great, so far! I think the ingredients have started infiltrating my other recipes as well (particularly Indian and Italian dishes), which I think speaks to the adaptability of Peruvian flavors and spices. Pollo Saltado is by far my favorite recipe so far. I drizzled some of the aji amarillo mayonnaise over the top, as well, to make the recipe more unique. My wife and I both loved it. Would recommend!
April 25, 2021
I have found the Everything series to be a great resource for wide variety national food recipes, and this book is no exception. Having lived in Lima Peru for a couple of years long ago, several of the recipes tickled my memories. I also appreciated the author's wide geographical sampling of recipes. A worthy read. Humitas anyone?
November 16, 2020
I wish this book has photographs !
March 3, 2013
To see a couple of pics go to my blog: http://bit.ly/Yl50O5
I think this book could use a couple of good color photographies. The recipes look easy and feasible, but I would have liked to see more of the possiblilities of how the food would look like after prepared.
I think this book could use a couple of good color photographies. The recipes look easy and feasible, but I would have liked to see more of the possiblilities of how the food would look like after prepared.
September 11, 2016
Perfect
As a Peruvian this book hit's all the marks. Lots of these recipes remind me when grandma used to cook for me when I was younger.
As a Peruvian this book hit's all the marks. Lots of these recipes remind me when grandma used to cook for me when I was younger.
February 1, 2017
Love it!
Displaying 1 - 8 of 8 reviews