Eating Peru - by Robert C Bradley (Paperback)

About the Book

This delightful book is the product of twenty-five years of exquisite digressions from what Bradley might call his "real job"--the culmination of decades of personal discoveries about the food of Peru and the history that led to its current culinary florescence.

Book Synopsis

Today, Peru is recognized as one of the top food destinations on the planet. But twenty-five years ago, the world's foodies focused their attention elsewhere--except for wine merchant-turned-archaeologist and art historian Robert Bradley. This delightful book is the product of twenty-five years of exquisite digressions from what Bradley might call his "real job"--the culmination of decades of his personal discoveries about the food of Peru and the history that led to its current culinary florescence.
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.

Review Quotes

"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


"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