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The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.
One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the “next big thing.” Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.
Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.
From the Publisher
Gastón Acurio was born in Lima, Peru, in 1967. He has created an international empire, exporting Peruvian cuisine around the world. Acurio owns more than 44 international restaurants, including three locations of La Mar restaurant in the USA. He plans to open more restaurants around the world in the next two years, including in Washington, DC. Acurio is a television host in Peru and is met by tens of thousands of fans wherever he makes a public appearance. People have started endorsing Gastón Acurio as the next Peruvian president in several newspaper articles, Facebook fan pages, television debates and a new movie, Finding Gastón, from Peruvian director Patricia Perez. His main restaurant Astrid y Gastón is on the San Pellegrino World’s Best Restaurants list at number 18. He won the lifetime achievement award at the Latin America Best Restaurants in 2013.
Plantain Balls with Chorizo and Smoked Beef
Preparation time: 25 minutes
Cooking time: 35 minutes
Place the peeled plantains on a hot barbecue and cook for 15 minutes until tender. Remove from the barbecue and mash with a pestle and mortar or batán (Peruvian grinder) until they form a coarse paste.
Fry the bacon over medium heat for 8 minutes until crispy. Drain. Season the mashed plantain with salt, add the bacon and most of the lard (reserve 3 tablespoons for frying) and mix together well. Roll the mixture into 8 balls and set aside.
Melt the remaining lard in a pan, add the beef chunks and chorizo, and fry for 8 minutes until the meat and chorizo are cooked and browned. Divide the plantain balls and chorizo and smoked beef mixture between plates. Serve with Creole sauce, if you like.
6 green plantains, peeled
4 tablespoons chopped bacon into 1/2 x 1/4-inch (1.5-cm x 5-mm) pieces
3 1/2 oz (100 g) lard
2 1/4 lb (1 kg) smoked or sun-dried beef, cut into 3 1/2 x 2-inch (8 x 5-cm) pieces
1 lb 2 oz (500 g) chorizo, cut into 4 pieces
1 cup (8 1/2 fl oz/250 ml) Creole Sauce, optional
The definitive cookbook on Peruvian cuisine by the country’s most famous and popular chef, Gastón Acurio
Brings 500 authentic recipes from the Peruvian home to the worldwide kitchen for the first time
Named ‘a hot food trend’ by USA Today and ‘the next big thing’ by the Wall Street Journal, Peru is now poised to expand its influence into the home kitchen
From quinoa and ceviche to gluten-free amaranth and aji amarillo, Peruvian food offers an abundance of healthy and unique ingredients