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.