Image: Unknown authorUnknown author · Public domain
Nuevo Manual de la Cocina Peruana
- Year
- 1895
- Era
- 19th century
- Origin
- Peru · Americas
- Language
- Spanish
- Category
- Latin America
Nuevo Manual de la Cocina Peruana, issued anonymously in Lima in 1895, ranks among the earliest printed cookery manuals devoted specifically to Peruvian cuisine. Compiled in Spanish for domestic use, it reflects the late nineteenth-century effort to codify a national culinary identity, gathering creole dishes alongside European-influenced preparations. Its anonymous compilation is characteristic of the period's practical household manuals, and surviving copies remain valuable for the study of Peruvian gastronomic history.
Cooking from this book
Ají de Gallina
Signature dishFew dishes capture the spirit of late nineteenth century Lima quite like ají de gallina, the creamy shredded hen stew tinted golden by yellow chilli. It is emblematic of this early Peruvian manual because it shows the criollo kitchen at its most characteristic: a fusion of Spanish thickened sauces, indigenous ají amarillo, and the thrifty habit of stretching boiled poultry into a velvety, mildly spiced supper served over potatoes and rice.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
