Culinary Biographies with 30 Standardized Recipes
More than 60 easy recipes to prepare

Best book in the World

GOURMAND WORLD COOKBOOK AWARDS

World Gourmand Cookbook Award is 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:

  • B12: Editorial
  • C:14: Idiomas
 
 
 

ORIGINAL VOLUME

2020 “Best in the World”

 

Categories:

  • C:14: Languages: Spanish

2021 “Best in the World”

Categories:

  • C:14: Languages: English


THREE VOLUMES
AN EXCELLENT PRESENTATION

Available in Kindle format

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Opinions

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★★★★★

Excellent recipes. I was transported to my beloved country.

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★★★★★

Very good book, I recommend it

Carlos Ramírez
International distinction as "Best Book in the World"

ABOUT THE AUTHOR

Ramón David León (1890-1980) was born in Cumaná, Sucre state. Self-taught journalist, deserving of the highest recognition for journalism:

  • Maria Moors Cabot, Award founded in 1938.
  • He was distinguished with a gold medal at Columbia University, which he received in 1951, in New York, United States.
  • Ambassador of Venezuela in Lima, Peru and in Havana, Cuba until 1959.

INTRODUCTION OF SELECTED CHAPTERS

VOLUME I

CULINARY BIOGRAPHIES, NATIONAL DISHES

The Venezuelan Hallaca
The hallaca is, indisputably and par excellence, our great national dish. Its colonial origins must go back, to a greater or lesser degree of kinship, to polenta and cake. Like both, it is a complicated culinary combination, heterogeneous in its components.
 


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

The Caracas Pavilion Caracas has a typically popular food, the pavilion. To structure it, the black beans, the innocent white rice and the friendly fried, shredded meat come together. If served on the plate, it is surrounded by slices of ripe plantain conveniently fried...


The Christmas Stuffed Turkey
In Venezuela, as in all cultured towns where the table is a place of home and social recreation, and where the deep imperatives of tradition join the religious feeling, the Easter celebrations assume truly joyful contours.

VOLUME II

CULINARY BIOGRAPHIES, NATIONAL DISHES

The Popular Cachapa
Among the diverse edible realizations that are obtained from corn in Venezuela, it would be notorious injustice not to take cachapa into account. It has been said, and so it is in effect, 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 era, noble, conservative, measured and solemn, always given to discussing preeminence of rank and salon prestige, traditionalist and proud, used to eat opulently. Gentlemen and ladies were fed with plates of pro.


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


The Provincial Ajiceros
Without reaching the extremes of the people of Mexico and Chile, where consumption in an unusual way Venezuelans are quite pleased with chili. In the country there are abundant classes of sizes, appearances and various colors. Some bear popular denominations…

ORIGINAL VOLUME

CULINARY BIOGRAPHIES, NATIONAL DISHES

Regional Empanadas 
The empanada is the cousin of the hallaca, and very close to the bun. As they descend in a straight line of corn legitimacy. In Venezuela they are manufactured in different ways, that is, they are made with different ingredients. Cumanés Rabbit Stew Rabbits
Proliferate on the flat terrain that Cumaná spreads out between the banks of the Manzanares and the foothills of the mountains. In those fiery expanses covered with oregano and mastranto, prickly pears and cardonales, shaded by the cují and the cuica, where the mayo and the… The Cane Chicken In the states of Sucre and Monagas, those two rich and important territorial portions of the East of Venezuela, there is a little-known area that, since ancient colonial times, has been called "Los Caños". It covers an enormous area of ​​square kilometers, partly jungle, crossed by an intricate network of river currents...

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VOLUME I

• 30 Culinary Biographies

VOLUME II

• 63 Culinary Biographies

TOMO ORIGINAL

• 93 Culinary Biographies

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