The flavors and cooking styles of Spain and Latin America have become increasingly popular with American diners and foodies. In this debut collection of recipes, chef Jose Garces explores the future direction of these cuisines through the use of new ingredients and techniques; for example, the classic Mexican dish Turkey Mole featuring sesame-seed praline and shavings of Valrhona chocolate. Professional chefs and adventurous home cooks will find unlimited inspiration in this comprehensive and beautifully designed book.
| ||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Frequently Bought Together
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.
Product Details
Would you like to update product info or give feedback on images? |
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Most Helpful Customer Reviews
21 of 24 people found the following review helpful
By JCD
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.
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.
1 of 1 people found the following review helpful
By B. Hwozdek
Format:Hardcover|Amazon 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!
3 of 4 people found the following review helpful
By R. L. Mangel
Format:Hardcover|Amazon 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.
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.
Most Recent Customer Reviews
4.0 out of 5 stars
good book
i like this chef and i collect cookbooks whether or not i use them so i am happy that i own this book.
Published 9 days ago by barbara m.
5.0 out of 5 stars
Great recipes for the Advanced cook
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. Read more
Published 20 months ago by Sauteurface
4.0 out of 5 stars
Decent book
Pretty good book, Jose Garces cuisine is very creative and most people that love latin food will find this book interesting. My only criticism, is that i wish it had more photos. Read more
Published on March 15, 2011 by Jesus Chavez
4.0 out of 5 stars
approachable well researched recipes, great Sources section
See title above. Own many, many cookbooks and use them daily. this one I would definitely buy again. Beats the Batali books on spanich cuisine.
Published on September 22, 2010 by M. J. Westmoreland
3.0 out of 5 stars
Latin contempory
Nicly done. Not for the novice, but not difficult. A good idea would have been to suggest subsitutes when possible for items not easily found.
Published on March 30, 2009 by sandropompeo
5.0 out of 5 stars
As lavish and exquisite as his food!
Decorated with beautiful pictures, stories and of course recipes, this book will introduce the rest of the world what we Philadelphians have enjoyed for the past three years:... Read more
Published on August 15, 2008 by Joshua Wise
What Other Items Do Customers Buy After Viewing This Item?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Listmania!
|
|
