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About Latin Evolution
Product Description 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. 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.
