A Gastronomic Journey
Published by: University of Oklahoma Press
Imprint: University of Oklahoma Press
292 Pages | 6 x 9 | 21 B&W Illus., 1 Map
Journeying from coasts to highlands and back again, the intrepid author introduces us to the most interesting aspects of Peruvian cuisine that he encounters along the way, with several recipes included. Bradley sizzles about Peruvian ceviche, pisco and the pisco sour, and the country's best restaurants—two ranked in the top ten by The World's 50 Best Restaurants 2023. He does this all while sampling food lore, Andean anthropology, history, linguistics, and the pleasures and perils of travel within Peru.
For the armchair tourist or the seasoned traveler, the gourmet and the gourmand, and the merely curious, Eating Peru offers a welcome break from everyday fare.
“Robert C. Bradley’s book is immensely useful in deciphering the complexities within the vastness that is Peruvian cuisine. After reading Eating Peru, you will understand the best way to fillet a snake-like freshwater catfish beloved by the Moche and why chicha brewed on the coast is often stronger than in the highlands.”—Nicholas Gill, coauthor of The Latin American Cookbook
“Robert C. Bradley expertly blends memoir, history, travel guide, and gastronomy into a magnificent tribute to the bounty of Peru. A delicious read for those unfamiliar with Peruvian cuisine, and an even tastier one for those who are.”—Melissa Guerra, author of Taco Nation: 30 Easy Taco Recipes