Recipes from the End of World: Peru: 120 Edge Continent — Coastal Desert to High Andes and Amazon

A country that runs from sea level to sixteen thousand feet - and cooks at every altitude.To sixteenth-century European mapmakers, this was literally the edge of the map. To the west, two thousand miles of desert running down to the shoreline and a sea so cold it makes fog in midsummer. In the middle, a cordillera that climbs to twenty thousand feet in under sixty horizontal miles. To the east, half the country under Amazon forest.None of that should produce good food. And yet this is where the potato, the tomato, the chile and quinoa were domesticated, and where food was freeze-dried three thousand years before the word existed. Then came the Cantonese wok, the Japanese pan, Genoese basil and cane sugar - and none of them came out the way they went in.One hundred and twenty Peruvian recipes in ten chapters: - Starters, Causas and Small Plates- Soups, Chupes and Broths- Fish and Shellfish- Meat and Poultry- Rice, Noodles and Stews- Potatoes, Grains and Highland Vegetables- Flavors of the Amazon- Chiles, Sauces and Bases- Desserts and Sweets- DrinksCeviche, lomo saltado, ají de gallina, chupe de camarones, rocoto relleno, juane, carapulcra, suspiro a la limeña, picarones, pisco sour. Every recipe gives you servings, time, difficulty level, region of origin, ingredients in cups and ounces with metric alongside, step-by-step method, and a closing note with the one detail that decides the dish.Written for cooks far from Peru. A full chapter covers the foundations - the chile pastes, the sauces and the aderezo every stew begins with - and a pantry glossary gives an honest substitution for every hard-to-find ingredient, or says plainly when there isn't one. Dishes keep their Spanish names with an English description alongside, so you can find them both ways.In full color throughout, with an image of every one of the 120 dishes.