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      • Geografía Gastronómica Venezolana: Edición Especial Siglo XXI
        Geography
        May 2020

        Geografía Gastronómica Venezolana: Edición Especial Siglo XXI

        Con recetas de 49 excelentes chefs venezolanos en la diáspora.

        by Ramón David León Author: Ramón David León; Daniel León; Editor; Julio León, Editor

        This book first came out in 1954 and it’s considered one of the pioneers in trying to paint a picture of our cuisine. The second volume boasts the other 63, and 49 remaining recipes, prepared by several Venezuelan chefs that are in exile. It wasn’t possible to write down the recipes for all biographies, since some include entries about the tabaco del guácharo, coffee, white rum, and pollo cañero (a type of toad eaten in the Orinoco Delta), among others. The new edition of Geografía gastronómica venezolana also includes a photographic journey with panoramic images from emblematic Venezuelan locations.

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      • Geografía Gastronómica Venezolana; Edición Especial Siglo XXI
        Geography
        October 2020

        Geografía Gastronómica Venezolana; Edición Especial Siglo XXI

        Con recetas de 79 excelentes chefs venezolanos

        by Ramón David León, Author; Daniel León, Editor; Julio León, Editor

        New edition of the history classic and culinary book, which was written by Ramón David León in 1954, whose original title is: “Gastronomic Geography of Venezuela”, by adapting it to the twenty-first century. The third volume, which gathers the original work of the 93 biographies with their 79 illustrated recipes, is still under development and is expected to be published in July 2020. This volume will also include five Venezuelan songs on MP3 format, from several Venezuelan musicians, and 60 panoramic 360º photographs.

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      • Arepas colombianas: técnicas profesionales de cocina
        Food & Drink
        April 2019

        Arepas colombianas: técnicas profesionales de cocina

        by Carlos Gaviria Arbeláez

        Sweet, salty or with a neutral flavor, arepas, an essential food in the diet of Colombians, are the protagonists in this book, which compiles the preparation techniques of 60 different types of arepas.   From a dough that is assembled in different ways, either freehand, with a cutter, stuffed with double dough, stuffed with double arepa, cooked on the grill, slabs, pots, ovens or fried, the arepas that are prepared in the different areas of the country are arracacha, rice, corn, fermented corn, peeled and threshed corn; yam, potato, banana, wheat and cassava. Round in shape and variable in size, arepas, too, vary according to the secondary ingredients that are added, such as milk, butter, cheese, pork fat, egg, meat or pea.   Easy to prepare, hot or cold, arepas are delicious at any time of the day; with coffee or chocolate, they always go well.

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      • Comerse a Venezuela, en 14 platos nacionales
        Literature: history & criticism
        February 2023

        Comerse a Venezuela, en 14 platos nacionales

        by Ramón David León / Daniel León / Julio León

        "Comerse a Venezuela, en 14 platos nacionales", es una selección de 14 biografías culinarias incluidas en la obra original: "Geografía Gastronómica Venezolana", publicada en 1954. La nueva edición: "Geografía de Venezuela: Una experiencia culinaria - Siglo XXI- Limitada Edition", desde su publicación en marzo de 2019, ha sido distinguida en siete categorías por los Gourmand World Cookbook Awards, durante los años 2019, 2020, 2021, 2022, y 2023.

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