Lima The Cookbook: Peruvian Home Cooking
Cookbooks Food & Drink Culinary Travel Cultural Studies Educational Reference Peruvian Cuisine Health-Focused Cooking Latin American Cooking
Lima The Cookbook: Peruvian Home Cooking is the gateway to understanding Peru through its vibrant, health-forward cuisine. Authored by Virgilio Martínez—the chef behind Central (No. 1 on Latin America’s 50 Best Restaurants list)—and food journalist Luciana Bianchi, this 2015 hardback distills the flavors of Lima’s markets into 100+ doable recipes. Ceviches, causas, lomo saltado and lesser-known gems such as quinoa-stuffed rocoto peppers are photographed step-by-step so home cooks can recreate the city’s signature tastes without specialized equipment.
What makes this copy desirable is condition and size: a chunky 224-page, 1 kg Octopus Publishing Group edition that sits flat on the counter yet is slender enough to shelve with other premium cookbooks. Pages are clean, unmarked and free of dog-ears; the jacket shows only light shelf wear, making it gift-ready or collector-worthy. At 195 × 247 mm the landscape layout shows off Martin Morrell’s vivid location and plated shots, turning the book into a visual journey from Pacific coastline to Andean peaks and Amazon jungle.
Beyond recipes, Martínez frames each dish with cultural context—ingredient origins, regional health benefits and the stories of Lima’s migrant cooks—so readers absorb Peru’s multicultural DNA while they cook. The clear instructions suit young-adult novices yet retain the chef-level insights that experienced food lovers crave. For anyone hunting a single, authoritative Peruvian reference that is both practical coffee-table eye-candy and a rising star in the global food scene, this very-good-condition first edition delivers enduring kitchen inspiration.
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