Colombiana

May 17, 2021
Velásquez, a cook, food stylist, and recipe developer, pays tribute to the food of her birthplace in this rich and vibrant collection. Emphasizing that Colombia “always remains my muse, my center, my compass,” Velásquez showcases the tremendous biodiversity of the country with recipes for dishes she grew up eating, while also putting her own East Coast twist (she now lives in New York City) on a number of them. Breakfast, snacks, street food, and dessert options—including arepas prepared three ways, pan de arroz (cheesy rice bread rings), and a foolproof yuca cake—highlight authentic Colombian fare, while mouthwatering mains such as Bogotánian ajiáco (potato soup with corn, chicken, and capers), sancocho (beef, pork, and vegetable stew), and lentejas ahumadas con chorizo (lentils with chorizo) are sure to sate even the most ravenous appetites. In addition to the recipes, there’s advice on setting the scene (“The magic relies on a well-chosen palette of complementary tones”), hosting tips, and putting together playlists. Mini profiles of influential Colombian women, including Brooklyn restaurant Palenque’s Viviana Lewis, and a helpful section on pantry staples round things out. For home cooks in search of a primer on Colombian food and culinary tradition, Velásquez is the ideal tutor. Agent: Anna Worrall, the Gernert Company.

August 1, 2021

In a collection celebrating her native country, food stylist and recipe developer Vel�squez pays homage to and reflects on cuisines that have influenced Colombian food, including Indigenous, African, and European cultures, as well as her own Syrian Lebanese heritage. For Vel�squez, cooking is a source of comfort and care, as well as a way to spend time with family. Her talents as a food stylist are on full display (with attractive color photography) as she showcases the diversity of Colombia's cuisine, with menus (and playlists) for communal gatherings. Memories of Vel�squez's grandmothers resonate in each chapter: she recreates some of their favorite meals and offers fresh takes on their recipes for arepas and empanadas. The chef writes that she has a major sweet tooth, and her desserts, such as a chocolate, tamarind, and cashew tart, are a highlight of the book. Alongside Vel�squez's own story, this book also includes occasional profiles of Colombian women who are making lasting impressions on the country's food scene. VERDICT An inviting cookbook from a chef on the rise. Home cooks new to Colombian cuisine will be engaged by Vel�squez's welcoming voice and varied menu options.--Stephanie Sendaula, Library Journal

Copyright 2021 Library Journal, LLC Used with permission.

Starred review from May 1, 2021
Food stylist and cook Vel�squez titles her first book not just in tribute to the foodstuffs of Colombia, but also to Colombian women in the food business, selecting a few who've settled in Manhattan, from a not-for-profit founder to the purveyor of a food truck selling arepas. Vel�squez goes way beyond in offering eight different menus, each reflecting a different region--for example, Cauca Valley (the capital of salsa dancing), Medell�n (where it's spring all year round), Arus� Pac�fico (the area bordering the Pacific Coast)--and including a playlist and suggestions on setting the scene and hosting. Further igniting a travel jones, every sidebar and color photograph adds to the allure: street foods, bollos (leaf-wrapped corn), information on natural packaging, tips on stocking the pantry (with ample information on flavors, ingredients, equipment, favorite brands, and good sources), and more. The heart of the book fulfills all sorts of taste cravings with nearly 100 recipes, from arepas (the native bread), migas de arepa (compared to matzo brei), pineapple verbena gimlet to creamy yam soup with cheese, sticky duck rice with sausage and eggs, and oat and cinnamon ice cream bars. A celebration of flavor.

COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED.