The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more! (Everything® Series)

I liked that I found some recipes that I have not found in other books. Plus supiro de limena and lucuma ice cream recipe.

OK, so I'm biased. 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. (Don't even think of using some Mexican pepper for this.) 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.Edited on 4/17/2014 to add: I suppose nothing in life is perfect. The recipe for "pastel de choclo" on page 44 is authentic but I suggest 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.

I own three other Peruvian cookbooks, including one gotten there, and like this best. There's a history of Peruvian cuisine, a good glossary at the back explaining things like the differences between the several common types of aji (chile peppers), and it covers a wide range of recipes, techniques, ingredients. The recipes are just detailed enough, well organized; just read through all the way before starting. The recipe for yucca fries is better than my other books and made a better version. Of course, in the US the main problem is getting ingredients of good quality, fresh like in Peru, or even finding them at all. There could be more simple recipes for various vegetables, but after eating in Peru it really does reflect their cuisine; there are few two or three ingredient dishes. There aren't as many photos as other books, but that's OK because trying to replicate what idealized (photo-styled) dishes should supposedly look like is less important than getting the taste right. Numerous good quinoa recipes. Try the Lima-style Rice with Pork--yummy.

Bought as gift.

If you want to make Lomo Saltado at home, look elsewhere. This cookbook is incredibly vague. If you want a temperature guide other than the relative terms like “hot” and “hotter” just go find another book now. This is more of a spiritual guide to reading the ingredient list of your favorite Peruvian foods. You know, something to meditate on, because there aren’t any detailed descriptions. I was going to cook lomo saltado. The recipe calls for French fries. You know what the recipe in this book says? Cook slices of potato hot. Then cook them again hotter. Thanks to Grace Young’s cookbook I know that is 300*F and again at 360*F. And you know that iconic green sauce served at every Peruvian restaurant? Anji Verde according to a quick internet search. Well if it exists in this cookbook I can’t find it. In a day and age when recipes for literally everything can be found free online it is pretty audacious to charge money for vague recipes that are missing the iconic Peruvian green sauce. I give this two stars because I haven’t delved deeply into this book, bet every recipe I go to has been the same vague mess.

I so far have made manjar blanco and alfajores and they both came out so amazing. Super easy recipes. I purchased this because as a teacher I am involved with a Spanish camp and this summer we are focusing the culture on Peru and the recipes from this book will come in handy. Plus, I just love Peruvian food so I cannot wait to make more including my favorite Aji de gallina. Great book and can't wait to make more recipes!

I had the opportunity to try the Authentic Peruvian food in a visit to Peru like two years ago. I was delighted to buy and cook with Morena's cookbook and find those recipes easy to follow, and with the taste that I remember. They have a variety of dishes for everyone in the family.Those recipes are easy to follow, low cost and with easy to find ingredients, and as an extra bonus, they are absolutely delicious.I will recommended for everyone that likes to try some new dishes and innovate their menus.

Too bad it has no pictures except on the cover and back cover. Recipes are ok.

Delicious recipes that are healthy and nutritious!

Achei o livro informativo e bem fundamentado, com histórico compreensivo sobre as influências que resultaram no extraordinário refinamento da culinária peruana.As receitas refletem com fidelidade a riqueza da cozinha vernacular, sua variedade e inventividade cotidiana.São receitas fáceis de seguir.É pena que o livro não venha acompanhado de fotografias.

Good range of recipes. Frustrating that it is US measurements but I did know this before buying. Alfajores recipe got big thumbs up from a few Peruvians at the weekend!

Bought this book after seeing some Peruvian food cooked on TV. It is well presented and easy to read and several of the recipes look very appealing, so look forwards to trying.

No pictures, and the index is pretty useless which makes it difficult to find anything unless you know exactly what they have called the recipe. It does have a lot of recipes but it is missing a few big ones, like butternut squash soup, and lomo saltado