Peruvian cuisine is gaining popularity in America. Chefs from San Francisco to New York are making Peruvian ceviche, quinoa and lomo saltado -- dishes featuring unique ingredients like the distinct "aji amarillo" chile pepper. Peru: The Cookbook
, the new, beautifully produced compendium from Phaidon, showcases tantalizing, traditional home cooking from what is quickly becoming one of the world's most popular culinary destinations.
From the bright, multi-colored textured cover to the gorgeous, mouth-watering photographs, the book's design is aimed to inspire the most timid chef. In 500 recipes, author Gaston Acurio moves from ceviche to street food, from broths to beverages.