Dominican journalist Gabriela Hungria has launched her new book, titled Historias que se cocinan, in Santo Domingo on August 10, 2026. The publication compiles interviews, personal anecdotes, and recipes from prominent chefs to preserve the hidden stories behind individual dishes and their creators.
The work developed from a compilation of shared culinary experiences, highlighting the careers of recognized chefs, their passion for gastronomy, and the role of cooking as a vital part of culture and identity.
The compendium gathers stories and contributions from a wide range of culinary figures, including Leandro Diaz, Lucia Ferrer, Melissa Espaillat, Annelie Vega, and Henry Horne. The book also profiles Maria Marte, Catherine Lemoine, Pachy Castillo, Karla Leschorn, Alexandra Chotin, Laura Baker, Maris Samayoa, and Lia Montas.
Chef experiences and inspiration
Each contributing chef shares their personal experience, creative inspiration, and signature recipes within the volume. Hungria structured each chapter to serve as a testament to the human values behind professional cooking.
Santo Domingo, the capital of the Dominican Republic, is a major cultural and culinary center in the Caribbean. Among the chefs featured in the compilation, Maria Marte achieved international prominence after earning two Michelin stars in Spain before returning to work in the Dominican Republic. Diario Libre, a leading general news outlet in the country, reported the release.
Book presentation and tributes
During the official presentation of the book, Hungria expressed her gratitude for the support of everyone who helped bring the project to fruition. She specifically acknowledged the photographers, editors, designers, and creative collaborators who contributed their talent to bring each story to life.
Hungria said that Historias que se cocinan serves as a tribute to gastronomy, to those who make it possible, and to the journalism that documents their work. She noted that the release invites readers to discover the human side of cooking through narratives that transcend traditional recipes.
