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Provenance · Volume XXII · In progress

The Peruvian Canon

Forty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
opening II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
13 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
25 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
1 X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Peruvian · V The Canonical Dishes

Peruvian Proteins & Mains

Five entries

Peruvian proteins and mains begin with acid-cooked raw fish — ceviche and its leche de tigre — before moving to tiradito, the Japanese-influenced variant built on the same principles of freshness and acidity. The section then advances to the fire and fat of the main dishes: the wok-fried lomo saltado, the street-charred anticuchos, and the slow-sauced ají de gallina, closing with the Andean stuffed rocoto that stands apart in technique and origin.

TiraditoLomo SaltadoAnticuchosAji de GallinaRocoto Relleno
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Peruvian · V The Canonical Dishes

Peruvian Proteins & Mains

‹ V The Canonical Dishes

Peruvian proteins and mains begin with acid-cooked raw fish — ceviche and its leche de tigre — before moving to tiradito, the Japanese-influenced variant built on the same principles of freshness and acidity. The section then advances to the fire and fat of the main dishes: the wok-fried lomo saltado, the street-charred anticuchos, and the slow-sauced ají de gallina, closing with the Andean stuffed rocoto that stands apart in technique and origin.

5 entries
TiraditoLomo SaltadoAnticuchosAji de GallinaRocoto Relleno

‹ The Canonical Dishes · Contents · The Library