Food & Drink
September 2020
Envoltorios colombianos (cocina en hojas)
Técnicas profesionales de cocina
by Carlos Gaviria Arbeláez
“In Colombia, the art of cooking with leaves is a legacy of our indigenous cuisine, this means that, since before the arrival of the Spaniards, the aboriginal women cook was already taking advantage of a great variety of leaves and with them, she prepared different recipes, many of them which during the colonial years were intervened by Spanish and African cooks, and thus contributed to the miscegenation and the enrichment of our current cuisine” (taken from the prologue, written by Julián Estrada Ochoa). Please get rid of the myth that cooking corn, grinding and wrapping is expensive, requires field, needs many people, or that it is Christmas. This book allows you to get a friendly approach to these preparations and that, together with the arepas, let's start cooking our dough with identity and pride.
