Lima: The Cookbook

by Virgilio Martínez, Luciana Bianchi

The growing popularity of Peruvian cuisine throughout the world has made Lima, the capital of Peru, a destination city for food lovers. Virgilio Martinez is the most famous young chef in Peru. His restaurant Central, in Lima, is among the best in the world and he has opened two LIMA restaurants in the heart of London. With this collection of more than 100 of Virgilio's fuss-free, contemporary recipes you can cook this fresh, vibrant, healthy food at home using your local fish, meat and vegetables - plus the superfoods for which Peruvian food is renowned.

Genres: Cookbooks, Cooking, Food, Nonfiction

224 pages, Hardcover

First published October 1, 2015

Reviews

[Lisa · Rating 2 out of 5]

Usually, when I review a cookbook, I try out one or two of the recipes first to see how they work. I do this because it’s the best way to see if the recipes are well ordered, properly sequential, and do-able by a home cook. As you know if you read the somewhat chastened update to my review of Historic Heston, the proof is in the pudding. (Sorry about the pun, couldn’t resist it).

But Lima the Cookbook offers a bit of a challenge. It uses quite a few ingredients that aren’t in my pantry, and in some cases aren’t readily available, not to me here in suburban Melbourne. Although the book is subtitled ‘Peruvian Home Cooking’, I’m going to have to put in more than the usual effort to try out some of these recipes…

To read the rest of my review please visit http://anzlitlovers.com/2015/10/13/li...

[Book Grocer · Rating 5 out of 5]

As the international recognition for the Peruvian cuisine has grown, so has the travel by food lovers to Lima, Peru’s capital. In Lima: The Cookbook, Martinez delves into what makes this cuisine universally loved and so highly acclaimed with numerous simple, fresh and delicious typical Peruvian recipes. Georgia, Book Grocer

Purchase this classic here for just $12.oo

[Dan · Rating 4 out of 5]

I've only met Virgilio in passing as the wine director of his acclaimed restaurant Central, in Lima, is a friend of mine. This book is not based on the modernist style cuisine of that restaurant, but rather on that of his duo of restaurants called Lima, both in London. It's a more casual, accessible style of cooking, particularly for home cooks. I love that it makes use of the indigenous ingredients of Peru, but shows how to work with them in ways that any good home cook should find relatively easy to do. Some great recipe and ingredient combination ideas. It's not particularly a "read", as it's about 90% recipes, and I'd have liked more narrative about how these ideas came about, and the exploration of the ingredients, but, so be it, "the cookbook" is right in the title.