PERU TODAY

Once more, Peruvian gastronomy was recognised for its richness and innovative contribution to the world's cuisine. In this ocassion, the 14th Edition of the 'Gourmand World Cookbook Awards 2008', which took place on 13th April at the Olympia theatre in London, distinguished with the highest award in its category the book 'Panes del Perú. El encuentro del maíz y del trigo' ('Breads from Perú. The encounter of maize and wheat') by Andrés Ugaz Cruz.

Father Johan Leuridan, dean of the Faculty of Communication Sciences, Tourism and Psychology of San Martin de Porres University, received the prize on behalf of the author.

Blanca Chávez was honoured with a special award from the jury for her book 'Entre hornos y rocotos. La comida de Arequipa' ('Between ovens and rocotos(1). The food of Arequipa'). The culinary writer thanked the San Martin de Porres University for its important contribution on publications of gastronomy books and for boosting the recognition of the Peruvian cuisine. 'This award is not for Blanca Chávez; it is for Peru', she said.

Other books recognised by the Gourmand Awards were: 'Rutas y sabores del Cebiche' ('Routes and flavours of Cebiche' (2)) by Mariano Valderrama, who won the third place in the category of the Best Book of Specialized Food, and 'Cocina Novoandina: Quinua' ('Novoandina Cuisine: Quinoa') published by Le Cordon Bleu-Peru school which achieved third place as the Best Book in French Cuisine (French techniques applied to Peruvian ingredients). In the category of the Best Cookbook Collection, the series published by El Comercio 'Las Cocinas del Perú' ('Cookings of Peru') by Gastón Acurio won the third place.

Chefs, editors and gastronomy critics from all over the world attended the ceremony. Although, there was a major presence of publications and recognitions to countries with culinary tradition importance such as Italy, France, Spain and China; there was a higher number of publications from countries with growing gastronomy influence as such Peru.

The Gourmand Award

'The Gourmand Cookbook Award' was founded in 1995 by Edouard Cointreau and since then it has become in one of the most significant worldwide distintions in gastronomy literature. In 2007 the award was held in Beijing, current host of the Olympic Games 2008, and this year London, where the next games will take place, was chosen.

(1) Medium sized round chili pepper common in Peru.
(2) Based on freshly-caught fish, marinated in seconds with the sour green lemon brought from Peru's northern fruit groves, and spiced with Peruvian 'ají' (chilli pepper), a pinch of salt, and thinly sliced onion. It is often garnished with ingredients such as boiled purple sweet potato and kernels of sweet corn, which help to counter the sting of the ají and the lemon. Fish ceviches can often be blended with, or substituted by, shellfish, with surprisingly good results. Although there are some variations on the theme to be found abroad, it is common knowledge that the Peruvian ceviche is simply unbeatable. There is no doubt that this dish is the star of the local cuisine and has been the trailblazer in making Peru's cooking famous the world over.