Food and Cooking of Colombia and Venezuela

This title provides traditions, ingredients, tastes, techniques, and 65 classic recipes. It helps you discover the rich and varied character of Colombian and Venezuelan cuisine, with traditions that span coastal, mountainous and forest regions. It includes food dating back to the pre-Colombian period, as well as the Spanish-influenced dishes of the colonial era. It 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. It features a wide variety of dishes, from irresistible 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). It includes more than 400 stunning photographs, 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. Both countries possess breathtaking scenery, from the snowy Andean peaks and volcanic coffee plantations to a Caribbean coast ringed by rainforests. They are also the home of vibrant style-conscious cities, laid-back colonial towns, and beautiful isolated villages. Blessed as they are with such diverse climates and fertile landscapes, these regions are able to provide a wide variety of home-grown ingredients. This 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 Colombian appetizers, main dishes like Creole Beef, and delightful desserts like Sugar Cookies and Coconut Cake. It is fully illustrated with 400 photographs, feast on food that celebrates the South American love of street parties, carnivals and hospitality, and create authentic Colombian and Venezuelan dishes in your own kitchen.

Of both Colombian and Venezuelan heritage, Patricia McCausland-Gallo studied food and nutrition at Louisiana State University. She lives in Panama and writes cookbooks and food articles.