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The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru Hardcover – October 8, 2012


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The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru + Gran Cocina Latina: The Food of Latin America + Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina
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Product Details

  • Hardcover: 384 pages
  • Publisher: Lake Isle Press; 9.8.2012 edition (October 8, 2012)
  • Language: English
  • ISBN-10: 1891105493
  • ISBN-13: 978-1891105494
  • Product Dimensions: 8.2 x 1.2 x 10.3 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #66,331 in Books (See Top 100 in Books)

Editorial Reviews

Review

With this exciting book, home cooks can join Jose, one of America's most exciting chefs, on his journey back and forth across the Atlantic, cooking some of the best dishes from the Old World and New. (Jose Andres)

The Latin Road Home is Chef Garces' passionate, personal introduction to Latin cuisine. His love of unpretentious home cooking and his superb culinary techniques are beautifully integrated in each recipe. (Chef Masaharu Morimoto)

This beauty of a book is Philadelphia-based chef Jose Garces's love letter to Latin home cooking. Organized into five lavishly photographed chapters-one each for Ecuador (Garces's ancestral homeland), Spain, Cuba, Mexico, and Peru-the book explores the foods that have nourished Garces and shaped his growth as a chef. In each chapter, Garces o?ffers four dinner menus, featuring tempting authentic regional dishes such as Ecuadorian Chicken and Rice Soup with Achiote, and Seafood Vermicelli Paella (yes, paella made with pasta, not rice) from Spain's Costa del Sol. He also includes extra recipes for "essentials" of each cuisine like Ecuadorian empanadas, sweet Cuban-style espresso, and hearty Mexican corn tamales. Throughout the book, Garces remains true to his mission of celebrating home cooking, and the recipes are consistently doable and unpretentious. It's filled with the sort of comforting family-friendly roasts, stews, and salads that we all love-and it's a great read to boot. (Kimberly Masibay Fine Cooking, October 2012)

Garces' recipes are his take on the classics, whether it's a twist added by his relatives or an upscale reinvention for one of his restaurants. The book is also beautiful, with photography that stands out as a refreshing pop of color (and vegetables) in a season dominated by food photography in muted shades of brown. (Paula Forbes Eater, October 2012)

The cookbook serves as a Latin cooking primer, paying homage to the countries where Garces found his cooking soul: his ancestral home of Ecuador, as well as Spain, Cuba, Mexico, and Peru. Garces traveled extensively through those countries, absorbing then interpreting their cuisines for the restaurants he opened here. (Maureen Fitzgerald, Food Editor Philadelphia Inquirer, October 5, 2012)

About the Author

Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as one of the nation’s most gifted young chefs, winning the James Beard Foundation’s prestigious “Best Chef Mid-Atlantic” award in 2009. Garces authored his first cookbook in 2008: Latin Evolution (Lake Isle Press), strikingly photographed and focused on the future of Latin cuisine. In 2010, Garces won Food Network’s The Next Iron Chef, making him one of a few chefs in the country to hold the prestigious title of Iron Chef America. His eponymous Garces Group has opened fifteen restaurants nationwide, in cities such as Philadelphia, Chicago, Palm Springs, Arizona, and Atlantic City. Garces lives in Philadelphia with his wife and two children.

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Customer Reviews

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Worth going overboard in a hurricane.
Lolie
I love reading about why a particular country is of interest to Garces as well.
Naomi Manygoats
The ingredients are easily found here in Tucson.
Douglas y Cynthia

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Naomi Manygoats on October 17, 2012
Format: Hardcover Verified Purchase
The Latin Road Home

Jose Garces is the chef and owner of Amada, and has won many awards, such as the 'Best Chef Mid-'Atlantic award in 2009. He is a master of Latin cuisine, and his book reflects this in a beautiful way. There are gorgeous pictures throughout, of the food, and the countries. The book is arranged in chapters, with each chapter featuring the food of one country that has influenced Garces the most. The chapters include Ecuador, Spain, Cuba, Mexico, and Peru. Garces thoughtfully provides a map of each country, and Quick Info about each country, with information about the Land, People, and Food. On the side, in the margin, is a list of historical notes. So if you dislike reading about history, you can easily skip that part! I love reading about why a particular country is of interest to Garces as well. I turned to that first to see, for example, how he is connected to the foods of Peru and Cuba, since his parents came from Ecuador.

The recipes are arranged in menus, which is very thoughtful for those of us who would like to prepare an entire meal. There are several menus for each country, some short, and some very long. For example, from Ecuador we have a menu of Crab Ceviche, Salt Cod and Legume Chowder, Griddled Potato Cakes with Queso Fresco, Aji Mushrooms with Ginger and Saffron, and Figs in Honey Syrup with Goat Cheese. He also has a beautiful and mouth watering section on Empanadas. From Spain we have a menu consisting of Almond Gazpacho with Smoked Trout, Butter-Toasted Marcona Almonds, Seafood Vermicelli Paella, and Piquillo Pepper Aioli. A menu from Cuba features Lobster in Spicy Tomato Sauce, Fried Stuffed Chiles, and Garbanzo Bean Salad with Lemon-Dijon Dressing.
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6 of 6 people found the following review helpful By Lolie on February 19, 2013
Format: Hardcover
I have never reviewed anything on amazon before. But I wouldn't be able to live with myself if I didn't spread the good news about this book!

First, as others have noted, it is beautiful and entertaining to read. It is more than a book of recipes, it is a story about traveling, home, and family which is supplemented with recipes so that you can experience the tastes and smells of the places of the book. That isn't to say it isn't a cookbook. It is. But it is more too.

I have tried a variety of the recipes. Notable favorites from my home crowd are the recipes from the Mexico section. The pastel de tres leche was RIDICULOUS - in a good way. The dark and stormy mojito, which is called la tormenta in the book? Worth going overboard in a hurricane. The carnitas was delicious.

I will say, many of the recipes will require a sense of adventure on the part of those who don't have experience with Latin cooking (I had little before this book but a great big sense of adventure). Some of the recipes require at least some culinary skill. But many of the recipes are incredibly accessible if only a person is willing to try a technique or ingredient they hadn't encountered before.

I really can't recommend it highly enough.
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4 of 4 people found the following review helpful By Martinez on April 7, 2013
Format: Hardcover Verified Purchase
I am Ecuadorian and I love cooking all sorts of food. That being said, this book is great if you are looking for latin food with a twist.

The recipes in the book are classic Ecuadorian dishes (and other latin countries as well) revised. For instance, I have never had a ceviche in Ecuador with avocado in it, but that is the recipe in the book.

I have cooked a lot of dishes from this book already, and they all have a great flavor, HOWEVER, most of the recipes have the cooking time wrong. For instance, the pork for the Cubano sandwich takes twice as long to reach the desired temperature (from 45 to 90 minutes), and the beans from the mexican section take half as long to reach the desired consistency.
I can forgive this mistakes for the strength this book has in terms of the flavors and cooking techniques.

Some people have commented on the fact that this book is not for beginners, I agree. Especially since many of these traditional recipes take many hours of preparation, for instance the Ecuadorian Fig desert, takes about 3 days to be completed. But that is not Garces fault, it is actually the beauty of this book because you get to season something, let it rest for a day, and have an explosion of flavors!

So enjoy and cheers to cooking !
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2 of 2 people found the following review helpful By L. Todd on March 4, 2013
Format: Hardcover Verified Purchase
This book is a beautifully layed out and photographed. I bought it for research rather than cooking (in order to plan a "culinary diversity of the Spanish-speaking world" course), after hearing an interview with the author on NPR. I only hope the publisher translates it to Spanish eventually- it would be quite nice as a textbook, with excellent cultural context provided for each region and food. Very glad I bought it!
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1 of 1 people found the following review helpful By The Wild Olive on August 25, 2013
Format: Hardcover Verified Purchase
this is a very interesting cookbook - lots of family travelogue, country history and culinary info to go along with some enticing recipes. Haven't made anything out of it yet, but I did enjoy reading it. Yes, I'm one of those types who collects cookbooks and reads thru them like novels! : ) I'm a foodie with an extremely well-stocked pantry, and I will say most of these recipes would require me to hit the Latin market for one or two things I don't already have. So, if you're not into sourcing specialty ingredients, and you're looking for a more "Americanized" Latin cookbook, this one isn't for you.
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