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The Arepa

Classic & contemporary recipes for Venezuela’s daily bread

The Arepa
Irena Stein By (author)
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Ryland Peters & Small

Limited ***

7.9 X 10.0 in
176 pg

COOKING / Courses & Dishes / Bread
COOKING / Methods / Baking
COOKING / Regional & Ethnic / Central American & South American


Over 50 recipes introducing and celebrating Venezuela’s irresistible and most popular street food.

Author Bio

Irena Stein is a photographer, restaurateur, and humanitarian whose spirit is deeply rooted in humanitizing society. Irena came to America from Venezuela on a Fulbright Scholarship to Stanford University where she graduated with a Master’s in Cultural Anthropology. Since then she has merged her passion for art, food, community, and environmentalism by opening her first restaurant, Alma Cocina Latina, in Baltimore, Maryland. Irena has also started a community meals initiative, Alkimiah, to support families in need in her local community.  Accomplished Venezuelan chef Eduardo Egui has worked in a number of high-end kitchens and consults for restaurants in Caracas and Miami. Eduardo lives in Barcelona, Spain, with his wife and child, having opened his restaurant La Real Hamburguesaría in 2017, and travels frequently to Venezuela for his work with his company Caracas Catering.