Armando Scannone Mi Cocina Pdf

For over 30 years, Scannone travelled the length and breadth of Venezuela, collecting recipes from grandmothers, market vendors, and rural cooks. He tested them, standardized them, and compiled them into a book that first appeared in 1977 under the title Mi Cocina: A la Manera de Caracas .

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The original "Red Book" focuses on comida mantuana —the historic, refined, and deeply flavorful cuisine of Caracas. The book is celebrated for several unique characteristics: For over 30 years, Scannone travelled the length