PARRILLA… es un proyecto que nace de la necesidad de tener disponible un buen manual para el asado a las brasas.
En Ediciones Grupo TEI, apasionados por la edición como somos, solicitamos a Otto Gómez, experto en carnes, su colaboración con el proyecto. Así que no pusimos “manos a la brasas” y comenzamos una tarea inédita en Venezuela.
El producto final ha recibido elogios y premiaciones de la Academia Venezolana de Gastronomía, Gourmand Cookbook Awards, ComoSur y otras distinguidas instituciones y medios de comunicación especializados.
A continuación una presentación, casi aleatoria, del contenido del libro PARRILLA, Nuestra Cocina a las Brasas.
Producción y dirección editorial: Silvia Beaujon, Ediciones Grupo TEI.
Fotografía y producción: Juan Carlos López.
Textos: Otto Gómez P.
Chef: Guillermo Bastardo.
Ninguno de los alimentos fotografiados fue maquillado o falseado. Todo lo fotografiado fue comestible y tal como existe realmente en las cocinas, mesas y brasas.
PARRILLA ... is a project born from the need to have a good manual available for grilling.
In Ediciones Grupo TEI, passionate about editing as we are, we asked Otto Gómez, meat expert, for his collaboration with the project. So we did put on duty and began an unprecedented task in Venezuela.
The final product has received praise and awards from the Venezuelan Academy of Gastronomy, Gourmand Cookbook Awards, ComoSur and other distinguished institutions and specialized media.
Below is a presentation, almost random, of the content of the book PARRILLA, Nuestra Cocina a las Brasas.
In Ediciones Grupo TEI, passionate about editing as we are, we asked Otto Gómez, meat expert, for his collaboration with the project. So we did put on duty and began an unprecedented task in Venezuela.
The final product has received praise and awards from the Venezuelan Academy of Gastronomy, Gourmand Cookbook Awards, ComoSur and other distinguished institutions and specialized media.
Below is a presentation, almost random, of the content of the book PARRILLA, Nuestra Cocina a las Brasas.
Production and editorial direction: Silvia Beaujon, Ediciones Grupo TEI.
Photography and production: Juan Carlos López.
Texts: Otto Gómez P.
Chef: Guillermo Bastardo.
None of the foods photographed was made up or faked. Everything photographed was edible and as it really exists in the kitchens, tables and embers.
Photography and production: Juan Carlos López.
Texts: Otto Gómez P.
Chef: Guillermo Bastardo.
None of the foods photographed was made up or faked. Everything photographed was edible and as it really exists in the kitchens, tables and embers.
