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Latin Evolution Hardcover – August 4, 2008


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Product Details

  • Hardcover: 304 pages
  • Publisher: Lake Isle Press (August 4, 2008)
  • Language: English
  • ISBN-10: 189110537X
  • ISBN-13: 978-1891105371
  • Product Dimensions: 9 x 1 x 11.3 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #261,535 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Jose is one of those rare talents who can take a classic dish and transform it into modern fare--simpler and better than the original. This extraordinary book takes traditional Latin dishes and propels them into the future." --Douglas Rodriguez, chef, restaurateur, and acclaimed godfather of Nuevo Latino cuisine

About the Author

Jose Garces is one the country's premier Latin American chefs and restaurateurs, a reputation he began building during his stints in some of the world's most prestigious kitchens in Spain, New York, and Philadelphia. His popular restaurants include Amada, described by Gourmet magazine as "a Spanish tapas bar gone drop dead gorgeous," the Basque-inspired Tinto, Mercat a la Planxa in Chicago, Distrito, and the newly opened Village Whiskey. Winner of the James Beard award for Best Chef, Mid-Atlantic in 2009, Garces also appeared on Food Network's Iron Chef America and is a contestant on the upcoming season of The Next Iron Chef.

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

22 of 25 people found the following review helpful By JCD on February 2, 2009
Format: Hardcover
I saw chef Jose Garces beat chef Bobby Flay on the Iron Chef program in the Battle Melon. His food was very impressive and far superior to his combatant. I loved his presentation style and the use of modern cooking techniques in his food preprations. Before this, I never heard of Jose Garces.

Amazon presented his Latin Evolution book as a recommendation so I ordered it. When it arrived, I was impressed by the recipes, photographs, typeface and the general layout of the book. I highly recommend this book especially if you like cutting edge cooking techniques, modern plating design and Latin flavors. It incorporates molecular gastronomy in many of the dishes, which as a chef, I enjoy. A few of the dishes in the book includes Turkey Mole with Refried Beans and Ibarra Chocloate Shavings, Sous Vide Pork Belly with Black Bean Stew and Brased Cabbage as well as a Sweet Corn Humitas with Truffle Aioli and Queso De Cabra Emulsion.
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3 of 3 people found the following review helpful By B. Hwozdek on April 24, 2011
Format: Hardcover Verified Purchase
Love Jose Garces' restaurants in Philadelphia. Came home after dinner at Chifa and ordered this book. I'm a decent "cook" but at first glance, I was pretty sure I would have to quit my job and go to culinary school. I've had the book for about a year. Probably made 6 or 8 of the dishes. Once the ingredients are found and assembled, the recipes are really pretty easy. The ceviche is to die for - and pretty easy. Last night, I made the marinaded chicken breasts on cornbread. I'm typically pretty critical of my own cooking, so when my dinner guests dug and started moaning, I thought I was on to something. Then,I took a bite. This dish was superior to 95% of any restaurant dish I've had in years. The marinade is really simple but so good, you could drink it for breakfast. By using a (high quality) corn bread mix, and making a less complicated sauce, the recipe wasn't as time-consuming, and probably just as great. Anyway, it's a great cookbook. I'd get it again in a second!
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2 of 2 people found the following review helpful By Sauteurface on September 15, 2011
Format: Hardcover Verified Purchase
This book is not intended for the typical "I like to cook sometimes" person. There are modern and classic techniques required in order to mimic some of the dishes included. If you have experience or are in the industry this is a definite buy. I am in the restaurant industry and look forward to his next book, whether geared towards the professional or occasional at home chef.
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3 of 4 people found the following review helpful By R. L. M. on July 21, 2010
Format: Hardcover Verified Purchase
The book is everything I was expecting. It arrived in excellant condition & I have no complaints. Shipment arrived within a reasonable time, considering where I am stationed.
Good history lessons and explanation how TRADITIONAL food is up-graded into the present.
Excellant photos and explanation on finished products. The book is structured for an advanced cook, but with a bit of effort, anyone can use / duplicate the products. As a person that wears reading glasses, I find the letter-font nice and that the pages are not all crowded with tiny print trying to cram too much into 1 page.

In all, I strongly reccomend this book.
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Format: Hardcover Verified Purchase
This book is absolutely not for beginners, or even people with a little experience. If you can think of the fanciest restaurant in the world, with whacky flavor combinations, expensive and sometimes unheard of ingredients, with exotic and expensive meats that would be equivalent to this book. There isn't a single simple or easy to do recipe. It is nothing you can really build on or make your own. Each recipe would probably cost over $50 in ingredients (not to mention a lot of the ingredients will be hard to find in a local grocery store). As a current cook and inspiring chef, I do really admire the creativity, it seems to push your culinary imagination to the limit. His philosophy is encouraging. His love of food and take on Latin food history is something worth pointing out, as he does in the introduction to the book. I was honestly expecting something more simple, but I am not disappointed, it is somewhat enlightening.
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Latin Evolution
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