Ceviche: Peruvian Kitchen - Tapa dura

Peruvians, as Paddington Bear fans will recall, like to keep their food under their hats. In Ceviche, Morales lifts the lid on his native cuisine, which is considered by Escoffier as among the best in the world. His book is a delight. Between stunning tiled covers, Morales sets off the eponymous delicacies of marinated raw fish with more comforting dishes, plus the frisky, pisco-based cocktails he serves at his restaurant in Soho. Not that these are tricky, chef-level recipes: it is mainly simple homely stuff (Nicki Sengit THE SUNDAY TIMES 'Food book of the year')

In the form of Martin Morales, Peruvian food now has the most charming and dedicated ambassador, if not apostle, that it could hope for (David Sexton EVENING STANDARD)

This is cuisine with a kick (VOGUE)

This place is brilliant. The cooking is super-confident, rare and interesting, the look of the room is great and the bar must be fantastic in the evening. The music is lovely and the staff are incredibly sweet and kind. And it's cheap. I never really want to go anywhere else again (Giles Coren THE TIMES)

The book has the dual attraction for me of having 100 cool recipes and - maybe a niche consideration - a cool textured front cover that makes it look like a wall of tiles (Samuel Muston THE INDEPENDENT)

the epitome of great Peruvian food; fresh, bold and exciting. Perfect for a summer dinner party (PSYCHOLOGIES)

For trend-setters. Peruvian cuisine is an intriguing blend of influences around the world... it's now firmly on Britain's culinary map. This book helps you to create the unique cuisine at home (WAITROSE KITCHEN)

Peruvian cuisine has a fine ambassador in Martin Morales, owner of Soho's Ceviche restaurant. His absorbing book covers everything from Andean village specialities to street food, as well as the signature dishes from the restaurant. Along the way, you receive a real insight into Peruvian culture and cuisine... delicious (SQUARE MEAL)

Vibrant, healthy and using lots f fish, chillies, corn and citrus fruits, Peruvian cooking is some of the most exciting in the world - a fact picked up by the great chef Escoffier more than a century ago... You'll love the cover too - very strokable (CRUMBS)

clean, zingy and refreshing, with a spicy kick (THE SUNDAY TELEGRAPH)