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AQUAMARINE


THE FOOD AND COOKING OF COLOMBIA AND VENEZUELA


Traditions • ingredients • tastes • techniques 65 classic recipes


Patricia McCausland-Gallo PUB DATE:


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ISBN-13: ISBN-10: BINDING:


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July 2011 (UK) Oct 2011 (US) UK £14.99/US $29.99 (T) 128 (T128)


279 x 228mm/11 x 9in 9781903141830 1 903141 83 4


Hardback with jacket Over 400 photographs 16


Food & Drink CKB099000


4465 WB; 1KLSC; 1KLSV


• Discover the rich and varied character of Colombian and Venezuelan cuisine, with dishes that span coastal, mountainous and forest regions


• Includes traditional food dating back to the pre-Colombian period, as well as the Spanish-influenced dishes of the colonial era


• Offers a fascinating introduction to the cuisines of both countries, and their ethnic, geographical and historical diversity, including information and advice on special ingredients and eating traditions


• Features a wide variety of dishes, from street snacks such as Arepas de Huevo (egg-filled corn fritters) and Empanaditas (little beef pasties) to delectable desserts like Tamarind Balls and Hojaldras (orange pastries)


• Includes more than 400 stunning photographs by renowned food photographer, Jon Whitaker, with complete nutritional information given for every recipe


The food and cooking of Colombia and Venezuela owe much to the influence of the Spanish, but also still retain elements of the indigenous cooking of the original inhabitants. The book opens with an evocative introduction to the history, geography and festivals that have shaped the culinary traditions of Colombia and Venezuela, followed by an essential guide to classic ingredients such as cassava, galinsoga, guava paste and plantains.Over 65 regional recipes include appetizers, main dishes such as Creole Beef and delightful desserts like Sugar Cookies and Coconut Cake. This book will help you recreate authentic Colombian and Venezuelan food.


Food & Drink


About the Author


Patricia McCausland-Gallo was born in Barranquilla, Colombia and studied food and nutrition at Louisiana State University. She then went on to study as a pastry chef, first in France and then at the American Institute of Baking in Kansas. In 2001 Patricia moved to Panama where she still lives, writing cookbooks and regular food articles for Colombian newspapers.


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