Editorial Santillana launches new book “The New Dominican Cuisine by The Chef”, Rosa María Gómez

Editorial Santillana launches new book    “The New Dominican Cuisine by The Chef”, Rosa María Gómez
Santo Domingo, June 12, 2014

A book that revolutionizes and upgrades the Dominican gastronomy.

Editorial Santillana and its brand Aguilar announce the launch of the book The New Dominican Cuisine of The Chef, by Rosa María Gómez. The inauguration will take place Monday, June 16th at 7:00pm in the Quinta Dominicana. It’s a book of 156 pages, in horizontal format, including photographs by Anabelle Pérez.

A multidisciplinary panel, consisting of José Guerrero, historian; Lina Matos, executive director of the Association of Hotels in Santo Domingo; Mario Núñez, director of Casa Caribe, and also the author, is in charge of the book’s presentation.

The book contains 50 recipes created specifically for this showing by The Chef. The recipes include very creole ingredients and seasonings combined and presented in an original and different manner. There are all kinds of recipes for appetizers, entrees, salads, soups and creams, main dishes, side dishes and dessert.

To paint a better picture of these delicious plates, some names are; Cheese salad with breaded lettuce with an emulsion of guava and passion fruit, Creole celery root cream with lobster, Creole Tuna Filet with yuca crust, Guavaberry and rum sauce…

Rosa María Gómez, known as The Chef, is a pioneer when it comes to understanding the cuisine in the Dominican Republic and the Caribbean region; with an individual identity and international reputation. She became chef through a family tradition and as a profession.

She received a diploma in Management and Culinary Arts from the Universidad Dominico Americana de Santo Domingo and she specialized in international cuisine at the Escuela Superior de Hosteleria Mariano Moreno as well as pastry and baking in the Escuela Superior Mausi Sebess, both established in Buenos Aires.