The Exotic Kitchens of Peru: The Land of the Inca

I love the mix of history and culture with the recipes. I find the recipes to be mostly authentic, but not always pure. There are some oddities from the writer that kept me from giving it 5 stars. He often used parsley where Peruvians would use cilantro. He suggested that people from Arequipa used their preferred local squash because they were "Chauvinistic" where Peruvians are a people who honor their tradition and the way it has always been done is the way it always will be done. They are especially patriotic to certain local flavors and outside a few finer restaurants avoid fusion cuisine. I also noted several translation errors, for example Rocoto Relleno (stuffed rocoto pepper) was spelled Rocoto Belleno. To make sure I double checked with several friends from Peru and they never heard the dish called that. Those are minor points. The history is correct, the recipes are mostly correct and while the observations are subjective, they are interesting. I recommend this book both for the culture and the recipes.