Peru al Dente: Authentic Peruvian cuisine: stories and techniques from a country served in a deep dish (Raw and Unfiltered)

Peruvian cuisine isn’t explained — it’s cooked, told, and lived.This book is a deep plate where neighborhood, technique, and memory share the table. Real dishes, no glamour: what’s served at home, in markets, and in the street joints that never make it into travel guides.Inside you’ll find:100 faithful recipes — from honest ceviche to slow stews that demand bread.Clear technique — cuts, bases, sauces, timing, and heat explained in plain English.A route through Peruvian flavors: Criollo, Chifa, Nikkei, Amazonian, and Andean, with substitutions for cooks abroad.Short stories giving context — where each dish comes from and why it matters.Accessible ingredients with real-life tips: how to buy, how to substitute, how not to ruin the chili.The structure:Mise en place of Peruvian flavor: mother sauces, broths, and the ABC of ají amarillo.Non-negotiable classics: Lomo Saltado, Ají de Gallina, Anticuchos, Causa, Arroz con Mariscos, Seco, Carapulcra and more.Everyday chapters — weekday meals, long Sundays, pot dishes, midnight cravings.Street wisdom: market tricks, home hacks, and small secrets from real cooks.ManifestoAuthenticity isn’t a pose — it’s labor. Respect the ingredient, know the fire, and honor those who cooked before you. This book isn’t about fancy plating; it’s about honest food, memory, and flavor that stays on your tongue.Who it’s forHome cooks, travelers, food lovers who want real Peruvian food — no filters, no shortcuts, all heart.Serve deep. Eat proud. Read more