Peruvian cuisine is frequently mentioned in the United Kingdom, Mexico, Australia, and Thailand. Gourmands everywhere now recognize that its multicultural techniques and ingredients make it one of the most exquisite and varied cuisines in the world. There are several generations of great Peruvian chefs and this book is a closer look primarily at some of the youngest ones, with attention also paid to their masters and teachers. In its pages, readers will learn who they are, what they think, what they do, and how they have added to the current high prestige of Peru’s culinary tradition.