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Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist

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Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist Cover

 

Synopses & Reviews

Publisher Comments:

Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices. Argentine chef Guillermo Pernot presents fabulous recipes that make the most of both raw and cooked fish and shellfish, as well as fruits, vegetables, and even beef. Salads, salsas, croquetas, chips, and other savory accompaniments from Pernot's acclaimed restaurant ¡Pasión! — which John Mariani, food and travel correspondent for Esquire, called "perhaps the best exemplar of Nuevo Latino food in America" — round out the savory mix. Recipes include Bahian Lobster Ceviche with Passion Fruit Mojo and Grilled Papaya Salad, Argentinian Beef Roll Ceviche, Spinach-Pine Nut Croquetas, Garlic Escabeche, Crispy Malanga Chips, Pineapple-Chile Pequin Salsa, plus sexy Latin cocktails such as Papi Sour, Rum Negroni, Mango Daiquiri, and Caipirinha ¡Pasión!

Synopsis:

Shares recipes for raw and cooked marinated fish and seafood dishes prepared in the Latin American style known as ceviche, along with appropriate side dishes, sauces, and beverages.

Synopsis:

"Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in"

About the Author

Guillermo Pernot, executive chef at Pasion in Philadelphia, has received numerous awards and accolades, including America's Best Restaurants 2000 from Gourmet magazine, Esquire's Chef of the Year 1999, and America's Ten Best Chefs 1998 from Food and Wine magazine. He was nominated for a 2000 James Beard Award. Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Greens food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBCs Today Show, and radio interviews, and is a highly reputed television and print food stylist. John Mariani

Product Details

ISBN:
9780762410439
Subtitle:
Seafood, Salads, And Cocktails With A Latino Twist
With:
Green, Aliza
With:
Green, Aliza
Foreword:
Mariani, John
Author:
Pernot, Guillermo
Author:
Mariani, John
Author:
Green, Aliza
Foreword:
Mariani, John
Publisher:
Running Press
Location:
Philadelphia
Subject:
Appetizers
Subject:
Cookery (fish)
Subject:
Cookery (seafood)
Subject:
Cookery, latin american
Subject:
Specific Ingredients - Seafood
Subject:
Regional & Ethnic - Spanish
Subject:
Regional & Ethnic - South American & Latin American
Subject:
General Cooking
Edition Description:
Trade Cloth
Series Volume:
no. 4K00-42
Publication Date:
20010827
Binding:
Hardback
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
9.5 x 8.5 in 37.2 oz

Related Subjects

Cooking and Food » Regional and Ethnic » Latin American and Caribbean
Young Adult » General

Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
0 stars - 0 reviews
$ In Stock
Product details 192 pages Running Press Book Publishers - English 9780762410439 Reviews:
"Synopsis" by , Shares recipes for raw and cooked marinated fish and seafood dishes prepared in the Latin American style known as ceviche, along with appropriate side dishes, sauces, and beverages.
"Synopsis" by ,
"Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in"
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