Peru: The Cookbook by Gaston Acurio

Peruvian food has evolved from such an interesting mix of cultures from around the world. Immigrants from Japan, China, Africa, Spain, Italy and the Arab world have all migrated to Peru over the last 500 years, bringing their own culinary traditions. This mix of countries has resulted in a vibrant and unique cuisine that transforms each of these peoples’ foods into something entirely new. Some of the recipes you will prepare are: Ceviche with Aji Amarillo Licuado and Cancha (Ceviche with Chilies and Toasted Corn); Yuquitas Fritas con Huancaina (Fried Yuca with Spicy Creamy Sauce); Aji de Gallina (Peruvian Creamy Pepper Chicken with Pecans); Solterito de Quinua (Quinoa Salad with Queso Fresco, Yellow Chilies, and Fava Beans); and Alfajor Clasico (Traditional Alfajor Cookies with Dulce de Leche).

To sign up:  Brown Paper Tickets

Other upcoming Cookbook Club Classes

Saturday, May 7th: Nopi by Yotam Ottolenghi and Ramael Scully

Saturday, May 21st: The Nordic Cookbook bu Magnus Nilsson

Saturday, June 4th: The Mission Chinese Food Cookbook by Dannny Bowien and Chris King