Venezuelan Gastronomic Geography – XXI Special Edition eBook

Venezuelan Gastronomic Geography

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Venezuelan Gastronomic Geography

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GOURMAND WORLD COOKBOOK AWARDS

World Gourmand Cookbook Award, known as the Gourmand Prize.

It is an annual award given to the best cookbooks and wine books in the world. .

Founded in the city of Paris, France; in 1995. .

VOLUME I - VOLUME II

2019 «Best in the World»

Categories:
C 14: Language Spanish.
B 12: Editorial.

ORIGINAL VOLUME

2020 «Best in the World»

Categories:
C 14: Languages: Spanish .
2021 «Best in the World» .

Categories:
C 14: Languages: English .

Three volumes
in different presentations

Available in Kindle format

I love this book!

Maria Martin

I gave myself this gem!!!

Magaly Perez

Excellent recipes.
I was transported to my beloved country.

Maria Martin

Very good book,
I recommend it.

Carlos Ramírez

About the author

Ramón David León (1890-1980) was born in Cumaná, Sucre state. A self-taught journalist, he was awarded the highest recognition for journalism:

Maria Moors Cabot Prize, founded in 1938. He was awarded a gold medal by Columbia University, which he received in 1951, in New York, United States. Venezuelan ambassador in Lima, Peru and in Havana, Cuba until 1959.

VOLUME I

CULINARY BIOGRAPHIES, NATIONAL DISHES

The Venezuelan Hallaca

The hallaca is, without a doubt and par excellence, our great national dish. Its colonial origins must be traced back, to a greater or lesser degree of kinship, to polenta and pastel. Like both, it is a complicated culinary combination, heterogeneous in its components.

The Arepa Criolla

Like casabe, with which it shares immense popularity, the arepa is clearly indigenous. To make it, the Indians pounded the corn previously soaked, between two stones, and then spread small discs of dough on round clay plates heated in the fire.

The Caracas Pavilion

Caracas has a typically popular meal, the pavilion. To structure it, the black beans, the innocent white rice and the pleasant fried shredded meat come together in a close relationship. If served on a plate, slices of ripe plantain, conveniently fried, are placed around it…

The Christmas Stuffed Turkey

In Venezuela, as in all cultured peoples where the table is a place of home and social recreation, and where religious sentiment is combined with the deep imperatives of tradition, Easter celebrations take on truly joyful contours.

VOLUME II

CULINARY BIOGRAPHIES, NATIONAL DISHES

The Popular Cachapa

Among the various edible products that are obtained from corn in Venezuela, it would be a notorious injustice not to mention the cachapa. It has been said, and indeed it is, that the aforementioned grain is the most valuable vegetable gift with which Divine Providence endowed the World of Columbus.

The Aristocratic Bienmesabe

The people of the colonial period, noble, conservative, measured and solemn, always given to discussing preeminences of rank and prestige in the salon, traditionalist and proud, used to eat opulently. Gentlemen and ladies ate with classy dishes.

The Nirgueña Skirt

Nirgua, which has politically belonged to Yaracuy for eight decades, has a culinary confection that is entirely its own, the "skirt." The territorial portion mentioned, despite this jurisdiction that was imposed on it, if we stick to certain externalizations...

The Provincial Ajiceros

Not to the extremes of the people of Mexico and Chile, where Venezuelans enjoy the consumption in an unusual way they are quite fond of chili peppers. In the country there are many kinds of sizes, appearances and different colors. Some have popular names…

ORIGINAL VOLUME

CULINARY BIOGRAPHIES, NATIONAL DISHES

The Venezuelan Hallaca

The hallaca is, without a doubt and par excellence, our great national dish. Its colonial origins must be traced back, to a greater or lesser degree of kinship, to polenta and pastel. Like both, it is a complicated culinary combination, heterogeneous in its components.

The Arepa Criolla

Like casabe, with which it shares immense popularity, the arepa is clearly indigenous. To make it, the Indians pounded the corn previously soaked, between two stones, and then spread small discs of dough on round clay plates heated in the fire.

The Caracas Pavilion

Caracas has a typically popular meal, the pavilion. To structure it, the black beans, the innocent white rice and the pleasant fried shredded meat come together in a close relationship. If served on a plate, slices of ripe plantain, conveniently fried, are placed around it…

The Christmas Stuffed Turkey

In Venezuela, as in all cultured peoples where the table is a place of home and social recreation, and where religious sentiment is combined with the deep imperatives of tradition, Easter celebrations take on truly joyful contours.

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VOLUME I

30 Culinary Biographies

VOLUME II

63 Culinary Biographies

ORIGINAL VOLUME

93 Culinary Biographies

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@geografiagastronomicave