The Food and Cooking of Peru: Traditions, Ingredients, Tastes, Techniques in 60 Classic Recipes by Flor Arcaya de Deliot (Hardback, 2009)

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With this eclectic variety of traditional dishes, 28 different climates, and terrain that includes coasts, mountains, forest and jungle, Peruvian gastronomy is in constant evolution. Inca cuisine is present in Peruvian cooking mostly in the use of maize, potatoes, yucca and chillies - the much-loved Peruvian Tamales date back to the Incas, who would make them on special occasions.