I was a vegetarian, 20 years ago, when I lived with my Peruvian best friend who cooked the most delicious food from his homeland. I had no interest (then) in learning how to make beef empanadas or ceviche, but I soaked up everything he knew about quinoa, and eagerly consumed each delectable potato and corn dish he made. In lieu of access to his family’s recipes, I hope to pick up where my friend and I left off with this new cookbook from Peruvian chef and restauranteur Marin Morales. Ceviche: Peruvian Kitchen, the first major Peruvian cookbook published for a U.S. audience, was named Food Book of the Year by the Sunday Times. It is a vibrant book, filled with heart and soul—the most important ingredients of all.