Arepa (Classic & contemporary recipes for Venezuela's daily bread)
List Price:
$30.00
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Product Details
Author:
Irena Stein
Format:
Hardcover
Pages:
192
Publisher:
Ryland Peters & Small (July 18, 2023)
Language:
English
ISBN-13:
9781788795173
ISBN-10:
1788795172
Dimensions:
7.85" x 10" x 0.9"
File:
Eloquence-SimonSchuster_06032026_P10163223_onix30_Complete-20260603.xml
Folder:
Eloquence
List Price:
$30.00
Case Pack:
10
As low as:
$23.10
Publisher Identifier:
P-SS
Discount Code:
A
Weight:
35.68oz
Audience:
General/trade
Pub Discount:
65
Imprint:
Ryland Peters & Small
Overview
Over 50 recipes introducing and celebrating Venezuela’s irresistible and most popular street food, the arepa.
The arepa—a crisp round pocket made from corn flour—is one of Venezuela’s defining foods. Gluten-free and dairy-free, arepas are endlessly adaptable, unarguably delicious, and fun to eat. From chicken to cheese, avocado, and pork, just about anything you would put between two slices of bread can fit into an arepa. With a growing number of arepa bars opening globally and top chefs and food lovers alike discovering Venezuelan cuisine, arepa fever is spreading fast! Arepa will introduce this celebrated little pocket to everyday eating, first by teaching how to make arepa dough from scratch, then providing instructions on how to cook them, and pairing them with countless fillings and flavor combinations. Making arepas is easily accomplished in any home kitchen with four simple ingredients—corn flour, water, oil, and salt—and they can be assembled in advance. They contain no replacement or unnatural ingredients, making them way healthier than most gluten-free bread recipes. No rising is required, making the dough easier than bread, and there’s no rolling, making them less tricky than tacos. With a little practice, it will become simple to add arepas to your culinary repertoire.
The arepa—a crisp round pocket made from corn flour—is one of Venezuela’s defining foods. Gluten-free and dairy-free, arepas are endlessly adaptable, unarguably delicious, and fun to eat. From chicken to cheese, avocado, and pork, just about anything you would put between two slices of bread can fit into an arepa. With a growing number of arepa bars opening globally and top chefs and food lovers alike discovering Venezuelan cuisine, arepa fever is spreading fast! Arepa will introduce this celebrated little pocket to everyday eating, first by teaching how to make arepa dough from scratch, then providing instructions on how to cook them, and pairing them with countless fillings and flavor combinations. Making arepas is easily accomplished in any home kitchen with four simple ingredients—corn flour, water, oil, and salt—and they can be assembled in advance. They contain no replacement or unnatural ingredients, making them way healthier than most gluten-free bread recipes. No rising is required, making the dough easier than bread, and there’s no rolling, making them less tricky than tacos. With a little practice, it will become simple to add arepas to your culinary repertoire.
