The strongest influence on Chefs Rainer Zinngrebe and Rodrigo Torres Contreas’ cookbook seems to be the equator. In the proper sun-induced spirit, the chefs suggest you relax, and “drink some wine while you are cooking.” Then, with an artistic eye and masterful hand, they meld the cuisines of Latin America, India, and Asia in the recipes that follow. The focus of the book is carnivorous and savory; it covers fish, meat, and poultry. The dishes vary in difficulty, from a one-step Asian-style guacamole with Blue Corn Totopos to a more professional level, as with the “Jamaican Jerk Marinated Pork Spring Rolls with Roasted Tomato Habanero Sauce.” Zinngrebe and Contreas’ intend their book to inspire epic dinner parties, bathed in sunlight and surrounded by friends. To what latitude you bring the party is your choice.