The Exotic Kitchens of Peru: The Land of the Inca by Copeland Marks

  • Classic Peruvian tamales (Tamales especiales) (page 14)

    from The Exotic Kitchens of Peru: The Land of the Inca The Exotic Kitchens of Peru by Copeland Marks

    • Categories: Appetizers / starters; Main course; Snacks; Cooking ahead; Peruvian
    • Ingredients: masa harina; aji amarillo chiles; achiote; garlic; boneless skinless chicken breasts; scallions; aji amarillo chile powder; ground cumin; hard-boiled eggs; black olives; dried corn husks
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Notes about this book

  • robm on January 26, 2011

    The intrepid food explorer Copeland Marks takes on the foods of Peru, which is becoming the next "big thing" in places like New York and San Francisco. Influenced by the multiple indigenous cultures, the Spanish colonists, African slaves, and more recent Chinese and Japanese immigrant communities, Peruvian cooking is one of the original "fusion cuisines," combining the best of many sources into something unique and delicious!

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  • ISBN 10 0871319578
  • ISBN 13 9780871319579
  • Linked ISBNs
  • Published May 15 2001
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Rowman & Littlefield
  • Imprint M. Evans& Co Inc

Publishers Text

The first cookbook to assess Peruvian cooking, The Exotic Kitchens of Peru provides readers with not only sumptuous and unique recipes, but also a wonderfully detailed history of Peru. Whatever your tastes are, you are sure to discover many new favorite dishes in The Exotic Kitchens of Peru. Illustrated throughout with line drawings, and with a complete glossary of Peruvian culinary terms, this unique cookbook is a must-have for everyone from cookbook collectors to those seeking to learn more about the exotic Peruvian culture.

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