La tierra y la mesa is a cookbook inspired by both the richness and bounty of the páramo mountain ecosystem and by the pleasure of eating locally sourced organic food. We promote the consumption of local and natural goods with almost 70 recipes in which fourteen cooks present wonderful-tasting, great-looking, nutritious dishes in which vegetables are the star ingredients. We also discuss all of the benefits that organic goods bring both to our health and that of the planet and show how, by taking care of the earth and the soil, we protect the unique ecosystems that are crucial to our wellbeing. You can use this book in the kitchen and try out our recipes, read it to learn more about the delicious style of cuisine it promotes, or just let it sit on your coffee table so that you’ll be struck daily by the beauty and intensity of the photography of Eric Wolfinger, a renowned photographer who came from California to Bogotá to be a part of this project.
The recipes We invited fourteen chefs to spend several days at Noi, breathing the mountain’s cool, clean air and picking fresh produce out of the soil with their own hands. Ten days later, the cooks had created the 67 recipes that make up this book: all inspired by the vegetables that grow at the alpine tree line but each imprinted with the personal style, experience, and aesthetics of the chef who created it. Despite their different backgrounds, our cooks share one common perspective on food and agriculture: they value everything the earth gives us
highly, promote the consumption of local goods amongst their friends, family, and clients and advocate for other choices that care for the earth, our bodies and the bonds we have with each other. Amongst the recipes, you will find a wide assortment of culinary creations including delicious grilled dishes, marmalades, pies for a picnic lunch, vegetarian tacos and burgers, and soups that both look beautiful and feel comforting on a chilly evening. The recipes are marked with degrees of difficulty but all aim to be accessible to beginners and yet interesting for more experienced cooks. Highlights include: • Andean tabulé created by Peruvian chef Masaki Enomoto, in which he plays with three very Colombian ingredients: cubio, quinoa, and guasca. • Refreshing both to the eyes and the palate, a radish carpaccio conceived by renowned food stylist Mariana Velázquez. • A beet and yogurt soup that looks spectacular from Italian food and sustainability expert Federico Bobbio. • A roasted leek salad with golden berry and Gouda cheese by Mexican chef Joaquin Cardoso
The Cooks Angela Baudin, chef and food stylist, Ciudad de México Federico Bobbio, relationship manager, Café Azahar, Bogotá Laura Cahnspeyer, founder of El Taller del Té, Bogotá http://www.tallerdete.com/ Joaquín Cardoso, chef at Hotel Carlota and founder and chef at Loup bar, both in Mexico City Masaki Enomoto, Peruvian chef trained at, amongst others, Maido Mitsuharo, Ichiban, and Malabar
Nicolás Hoyos, founder and baker at Suculenta Maria Margolies, yoga teacher and certified health coach, New York http://holixtic.com Ana María Muñoz, food and sports coach and trainer, Bogotá Gala Restrepo, macrobiotic expert, Bogotá, Valencia, and London Manuela Roca, founder of Cafe Flora, Bogotá Silvana del Vecchio, food and sports coach and owner at ComoComo, Bogotá Mariana Velázquez, Food stylist, Nueva York https://marianavelasquez.com/ Margarita Ortega, author of the healthy eating books Regresa al Origen (Back to the Origins) and El Perfecto Balance (The Perfect Balance) Eric Wolfinger, food photographer, San Francisco http://www.ericwolfinger.com/
RetaiI price: $140,000 COP Hardcover: 328 pages Dimensions: 7.8 in x 11.8 in Print run : to be determined Website: latierraylamesa.co
Quotes: “Food that manages to grow in the páramo has the capacity to give us the strength, power, and courage to pursue our dreams.” - Sergio Arango “Ana María Calle, the founder of Noi, truly cares about the preservation of Colombian páramos and their water sources. This has driven her to learn about agriculture and convey her knowledge to fellow farmers in order to promote organic agriculture through projects that care for our planet’s resources.” - Gabriela Rivera
About us Ana María Calle Project director and founder of Noi Ana Maria is an architect, the CEO of Noi, and the managing director of La tierra y la mesa. She created Noi with the purpose of preserving the natural habitat of her family’s farm near the beautiful Chingaza páramo. She learned about sustainable architecture in college and during her travels and fell in love with the idea that we can preserve the habitats we build in, even as we alter them and use the materials they provide us. At Noi, she practices agriculture guided by this same principle. For her, organic cultivation means working with and for the benefit of the soil, always trying to maintain a balance between the nutrients that we borrow and those we give back. It’s a permanent dialogue with our environment that benefits both the people, who consume truly nourishing produce, and the soil, which is preserved in its natural habitat. Eric Wolfinger Photographer Eric is a photographer and cook based in San Francisco but constantly travels around the globe to meet chefs and discover their culinary traditions. His travels have resulted in unique images that vividly convey his passion and love for food, the ingredients, and the process of preparing a unique dish. The first cookbook he co-created was Tartine Bread, in which he portrayed the bread made by his friend and mentor Chad Robertson, and after that, he photographed other award-winning cookbooks, including Corey Lee’s Benu, David Kinch’s Manresa, and Gabrielle Hamilton’s Prune. You can find out more about Eric at ericwolfinger.com. Ángela Baudin García Food stylist, prop stylist, recipe editor Ángela studied at the Paul Bocuse Institute in France and afterward trained as a chef in several renowned restaurants such as L’Astrance in Paris, Alain Ducasse’s restaurants in Paris and New York, Hostellerie Plaisance in Saint-Emilion, and Ristorante Cracco in Milán, amongst others. She then founded Lovely Daze desserts, a dessert catering company that she ran for five years in Miami. After almost ten years of working as a chef, she began to explore other artistic and culinary expressions as a food stylist.
Lina Rincón Editor and writer Lina is currently editor in chief and co-founder of Yuca Magazine. She graduated as a fashion designer and obtained a bachelor’s degree in history and geography from the Institut Catholique de Paris and a master’s degree in cultural studies from Universidad de los Andes. She has worked as a researcher, writer, editor, communications specialist, and translator for clients such as Universidad Central, El Jardín de las Delicias, Secretaría de Educación Bogotá, PNUD and USAID, and co-creates brand strategy with her ally, Studio Indice, in Bogotá. She has an acute sense of aesthetics and a deep interest in all artistic expression but especially literature. Arno Baudin Creative director Arno earned a degree in graphic design from La Cambre Superior School of Visual Arts in Brussels. After four years at Base’s Brussels Design, Arno moved to the Base NYC office. As the design director of the studio, he is the graphic force behind the identity concepts of Cinematek, BozarShop, the French Cultural Embassy, Fleur du Mal, Pantone Color Institute, NYC X DESIGN, NeueHouse, MoMA, the various sub-brands of Milk Studios, and many more. He has also worked with cultural institutions including Le Théâtre National and L’Opéra Royal de La Monnaie and has designed several books with galleries, artists, and publishers. Arno loves life, ideas, and images. Jorge Hernán Zambrano Graphic designer Jorge Hernán is director and founder at Surreal design studio, where he has designed editorial projects for Teatro Mayor Julio Mario Santo Domingo and the MUSA Archeological Museum, amongst others. Ever since he was a child, he has felt passionate about the arts, which he sees as the purest expression of our dreams. The mountains are both his shelter and his link with nature – the place where ideas come to be. La Tierra y La Mesa brings together all the things he loves in life: the mountains, cooking, and translating all of this into design.
Gabriela Rivera DĂaz Researcher and writer Gabriela studied social communication at Universidad Javeriana in BogotĂĄ and is a Newfield Network certified ontological coach. Throughout her life, she has been involved in social and environmental projects through which she seeks to create awareness, bringing about positive change in her community. She has put her love for writing at the service of several foundations and organizations, creating content for them to spread the word on initiatives designed to build a better world for our future. She is co-founder at Bloom Cup Colombia, a project promoting the use of environmentally-aware female products such as the menstrual cup.