Three New Cookbooks Put Corn in the Spotlight | Eater

"Chef Irena Stein, a Venezuelan who serves arepas at her restaurant in Baltimore, presents the arepa as a cornerstone of Venezuelan culinary identity: a simple cornmeal dough cooked into warm, palm-sized breads that function as vessels for dozens of savory and sweet fillings. Her recipes honor a thousand-year-old tradition while embracing modern and international influences, offering many vegan and gluten-free variations and highlighting naturally complementary tropical pairings such as fried green plantains, fresh coconut, and seafood. The photography and writing emphasize the arepa’s cultural importance and portability, and Stein frames her work as both a celebration of home cooking and a dedication to the Venezuelan diaspora, inviting readers to try accessible techniques and creative fillings." - Elena Valeriote