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Latin Evolution Hardcover – August 4, 2008
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"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.
Top customer reviews
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.