A guide that deals mainly with the 'history', properties and nutritional richness of native foods, where its micronutrients and macronutrients (proteins, carbohydrates, fats, vitamins, etc.) are specified, as well as energy and protein requirements for the individuals. Includes 25 new recipes of dishes made with Andean vegetables (entrees, dishes and desserts), such as lentil and maca soup, shrimp ceviche and camu-camu, rustic prune tart, among others.