Latin Evolution
By Jose Garces

The flavor profiles and cooking techniques of Spain and Latin America have become increasingly influential amongst American Chefs. In his debut collection of recipes, Chef Jose Garces, of restaurants Amada and Distrito in Philadelphia, offers us a glimpse in to the future direction of these cuisines.

His use of new ingredients and techniques are high lighted in recipes like an avant-garde variation of the classic Mexican dish Turkey Mole, featuring sesame-seed praline and shavings of Valrhona chocolate. Professional chefs will find unlimited inspiration in this comprehensive and beautifully designed book. Hardcover, 256 pages.