The definitive cookbook on Peruvian cuisine by the country’s most famous and popular chef, Gastón Acurio, features 500 traditional home cooking recipes. One of the world’s most innovative and flavourful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the “next big thing.” Peruvian restaurants are opening across North America and Europe, with 20 in San Francisco alone, including Limon and La Mar. In Peru: The Cookbook (2015 Phaidon), 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 flavours of one of the world’s most popular culinary destinations into their own kitchen. Here, try two classic Peruvian dishes from the book.