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by Jose Garces
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 V ...more
Hardcover, 304 pages
Published August 4th 2008 by Lake Isle Press
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