Customer Reviews

Latin Evolution

5 star:		(5)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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.

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.

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.

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.

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!

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. His dishes are beautiful and his platting great, so why so few photos??

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.

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: amazing latin and spanish cuisine. Get a copy and get to one his restaurants to experience it in person!