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. Highlights include Quinoa Solterito, Chorrillana Beef Tenderloin and Scallop Cau Cau. You can even learn to make Sugary Tubes with Dolce Leche and Peruvian Purple Corn Punch.
Acurio is a Peruvian celebrity whose flagship restaurant has been ranked in the world's top 20. The Wall Street Journal calls him "Peru’s answer to Jamie Oliver and Anthony Bourdain." He even has a good shot at becoming the country's next president. If his cookbook's well-organized layout and appealing aesthetic -- not to mention his skills as a chef -- have any carry-over to politics, the country will be in capable hands. See the contents of the book in more detail and watch a short video about the author here. For another recommendation, listen to NPR's review.