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.
Book Description
Editorial Reviews
From Publishers Weekly
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 cevicheAregarded as the Peruvian national dish and made of raw fresh fish marinated in citrus juices that "cook" the fleshAis 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.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
From Library Journal
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.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Most Helpful Customer Reviews
19 of 19 people found the following review helpful:
2.0 out of 5 stars
que lastima,
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This review is from: The Exotic Kitchens of Peru: The Land of the Inca (Hardcover)
I eagerly ordered this book, having lived in Peru and wanting to fine tune some of the recipies I had put together from various sources. What a disappointment! While the author touches upon most of the major "platillos Peruanos" he misses the essence and soul of Peruvian cooking. He forgets to sauce the lomito with vinegar or lemon juice the causa--and his seco which should be revoltingly sea green with cilantro boasts a paltry 20 sprigs. Lambert Ortiz is a better bet by far if you want the real thing in my opinion.
15 of 16 people found the following review helpful:
1.0 out of 5 stars
Food of Peru is Better Than This Book,
This review is from: The Exotic Kitchens of Peru: The Land of the Inca (Hardcover)
I love Peruvian food, and have been to nearly every Peruvian restaurant in NYC. So, when this book came out, I was ecstatic. However, the cookbook is no good. I made several recipes several times, and they never came out tasting very good. For example Chupe de Camarones. I've had some awesome Peruvian shrimp soup in the restaurant. However, even though I got to know my local fishstore well in the process of making my own stock for the three attempts at this soup, and even though I tried the different version, the result was consistently dissappointing. I asked Peruvian friends I knew what they would recommend, and their spice suggestions were much better, plus they had more detailed advice about how long to cook the shrimp than the book. The book leaves out too much. Perhaps it is best seen as the first rough draft for a Peruvian cookbook in English. In the process of revising it, maybe it could get much better.
15 of 16 people found the following review helpful:
5.0 out of 5 stars
EASY TO FOLLOW,
By A Customer
This review is from: The Exotic Kitchens of Peru: The Land of the Inca (Hardcover)
I have to say that my parents are from Peru and so is my husband. I already did two dishes from this book and my husband loved them. The book is easy to read and follow. It gives you a brief history of Peru's food. Where the dishes came from - the Coast, Jungle or the Mountain regions. I have cookbooks in Spanish that are from Peru, but you can't find the ingredients or you don't know what they are. I highly recommend this book. In addition, the book is in English and it gives you equivalents of the ingredients, which may not come from the US so you know what you can use if you do not have a certain product.
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