Peruvian Cuisine is considered one of the most diverse in the world
and is on par with French, Chinese and Indian cuisine. Thanks to
its pre-Incas and Inca heritage and to Spanish, Basque, African,
Sino-Cantonese, Japanese and finally Italian, French and British
immigration, Peruvian cuisine combines the flavors of four
continents. This book on Peruvian Cuisine includes recipes for
Adobo de Chancho , Aji de Gallina, Alfajores, Anticuchos, Arroz con
Leche, Arroz con Mariscos, Arroz con Pollo, Arroz Tapado, Bistec a
lo Pobre, Causa Rellena con Pollo, Ceviche, Chicha Morada,
Chicharron de Cerdo, Choros a la Chalaca (Mussels Peruvian Style),
Chupe de Camarones, Crab Causa, Ensalada de Pallares (Lima Bean
Salad), Estofado de Pollo (Chicken Stew), Lomo Saltado, Ocopa de
Camarones, Papas a la Huancaina, Papa Rellena, Pescado a la
Chorrillana, Pisco Sour, Pulpo al Olivo, Rocoto Relleno (Stuffed
Hot Peppers), Seco de Cordero (Lamb Stew), Suspiro a la Limena,
Tacu-Tacu, Tiradito, and Tortillas de Camarones.
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