Latin American cuisine has vaulted to the top of America's food scene in recent years, introducing a dazzling, seductive blend of South, Central, and North American cooking, christened Nuevo Latino. Award-winning chef Douglas Rodriguez pioneered the movement, first in Miami and then in New York at Patria and Chicama. The acclaimed chef's signature dishes are collected in his groundbreaking cookbook NUEVO LATINO, the book that set a thousand grills ablaze in backyards and restaurant kitchens across the country. The now-classic recipes celebrate and reinterpret a broad range of old-style dishes from Peru, Venezuela, Ecuador, and other countries throughout Latin America. Such utterly unique creations as Grilled Flank Steak over Mushroom Ceviche, Sugarcane Tuna with Malanga Pur�e and Dried Shrimp Salsa, and Chocolate Tres Leches are a feast for the palate as well as the eye. This is the ultimate presentation of revolutionary cooking inspired by the sensational flavors of the Americas.
About the Author: Douglas Rodriguez is regarded as the inventor of Nuevo Latino fusion cuisine. He has been awarded the Chefs of America Award and the James Beard Rising Chef Award. Currently Executive Chef of Chicama in Manhattan, he lives in Manhattan.