Maribel Lieberman publica libro de cocina llamado “MarieBelle Entertains”
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00:00First of all, congratulations for the book, Maribel Entertains, from Rizzoli.
00:10What a luxury.
00:11This book is like a chocolate bonbon box.
00:15It's so pretty.
00:16It's very yummy.
00:17It's very yummy when you open it.
00:19It has these beautiful photos, so many recipes, so much information.
00:25So the first question for you, Maribel, is how did the book begin?
00:31You know, for many years I've been approached to do a book, but people always think it's
00:42only about chocolate, and I'm not just about chocolate, and I didn't know how to do the
00:48approach because I'm an entrepreneur, I founded a chocolate company, but I'm also a chef of
00:57savory foods.
00:58I love to cook, and being a chef is what led me to be a chocolatier.
01:06So anyway, from that aspect, Rizzoli put a proposal, and that person put a proposal
01:19to Rizzoli, and of course they knew who I am, and the fact that it was not only about
01:26chocolate, they liked the idea, and not only that, I was going to, because when I did my
01:36chocolate company, I did it based on inspiration of many cultures, and I wanted to emphasize
01:45the different cultures that I am inspired of, and anyway, that's how I started this project.
01:52Can you mention some recipes that are typical of Honduras that you might have adapted here
01:57in the book?
01:58And this is something that I actually love because I feel like you make the recipes very
02:02approachable with ingredients that we can find in the United States, which is where
02:06the book is published.
02:08So mention a couple of recipes from Honduras, and some of the ones that also are very close
02:17to you in your heart, and why?
02:19Well, you know, one of the very popular recipes is the pupusas, which is a corn and rice flour
02:31pancake, and normally it's done either with cheese or with pork skin inside, you know,
02:42and what I did, I did my own version.
02:45First of all, it's only done with corn.
02:48I did it with corn and rice flour because I like, I find that corn is very heavy, you
02:56know, it's heavy, and for the person that is not used to eating corn all the time, for
03:01me, it does not matter, but I wanted these recipes that are very welcome for other cultures,
03:08you know, and they don't feel a huge difference.
03:11So the rice flour really makes it more fluffy, lighter, and then instead of putting cheese,
03:19I did, you know, the saute leeks in the center, using also roasted garlic and olive oil to
03:28make it also light, and instead of just cooking it on top of a grill, I did it with just a
03:39little bit of oil so it becomes a little crispy, and then instead of putting a salad of cabbage,
03:48I did a recipe that is done in Spanish called pantumaca, which is the tomato, fresh tomato
03:57with garlic and olive oil, so that's what I put on the, for the pupusas.
04:02I did it so it feels, it's a fusion of flavors, and it tastes, you know, worldly.
04:10It tastes, you know, I feel it will be more welcome.
04:16Imagine your life, like, I want your next book to be about you, about your life, your
04:21biography, and when that book comes out,
04:26okay, see, I read minds.
04:28So when that book comes out, I want Netflix or anyone out there to make a movie about you.
04:34So if that happens, if that comes true, and we have a show or a movie, who would you like
04:41to play you?
04:42I love Juliette Binoche.
04:45I think she embodies, I really, I love her, the way she acts as an actress,
04:54and I feel that she's very feminine.
04:56She's a real woman, and I think that she would represent me well.
05:02Congratulations.
05:03I know you're going to have a presentation too.
05:04I'm not going to be able to make it, but I wish you luck with that.
05:10Thank you so much.