Ebook Latin Evolution
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Latin Evolution
Ebook Latin Evolution
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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
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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.
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Product details
Hardcover: 304 pages
Publisher: Lake Isle Press (August 4, 2008)
Language: English
ISBN-10: 9781891105371
ISBN-13: 978-1891105371
ASIN: 189110537X
Product Dimensions:
9 x 1 x 11.3 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#1,030,466 in Books (See Top 100 in Books)
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!
This book is absolutely not for beginners, or even people with a little experience. If you can think of the fanciest restaurant in the world, with whacky flavor combinations, expensive and sometimes unheard of ingredients, with exotic and expensive meats that would be equivalent to this book. There isn't a single simple or easy to do recipe. It is nothing you can really build on or make your own. Each recipe would probably cost over $50 in ingredients (not to mention a lot of the ingredients will be hard to find in a local grocery store). As a current cook and inspiring chef, I do really admire the creativity, it seems to push your culinary imagination to the limit. His philosophy is encouraging. His love of food and take on Latin food history is something worth pointing out, as he does in the introduction to the book. I was honestly expecting something more simple, but I am not disappointed, it is somewhat enlightening.
This is a really good cookbook. Creative and elevates everyday cooking. His instructions are pretty easy to follow. I purchased this book a while ago and writing this review I need to go back pull it out and cook some more dishes out of it.
I love Jose's recipes.
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.
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.
This was a beautiful and informative book. However, I found it a bit out of the average home cook's range of ability and skills.
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??
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