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1 Burnside Cooking and Food- Latin American and Caribbean

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This title in other editions

The Great Ceviche Book

by

The Great Ceviche Book Cover

 

Synopses & Reviews

Publisher Comments:

Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavors of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day's offerings. In THE GREAT CEVICHE BOOK, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.• High in protein and low in fat, ceviche is the perfect food for health-conscious cooks not willing to sacrifice flavor.• Douglas Rodriguez's books have sold over 60,000 copies.Reviews“Mr. Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking.” —New York Times“[Rodriguez is] the most important Latin chef in the restaurant world.” —Nina Zagat, Zagat Guides

Synopsis:

Rodriguez, owner of the New York restaurant, Chicama, presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes. Full color.

About the Author

Award-winning chef DOUGLAS RODRIGUEZ is regarded as the inventor of Nuevo Latino cuisine. He is the executive chef of OLA in Manhattan and Alma de Cuba in Philadelphia, Pennsylvania.

Product Details

ISBN:
9781580083256
Author:
Rodriguez, Douglas
Publisher:
Ten Speed Press
Location:
Berkeley, Calif.
Subject:
Cookery
Subject:
Cookery (seafood)
Subject:
Cookery, latin american
Subject:
Specific Ingredients - General
Copyright:
Edition Description:
Trade paper
Series Volume:
RL31354
Publication Date:
20030303
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
160
Dimensions:
10.24x4.58x.52 in. .80 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Regional and Ethnic » Latin American and Caribbean

The Great Ceviche Book Used Trade Paper
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Product details 160 pages Ten Speed Press - English 9781580083256 Reviews:
"Synopsis" by , Rodriguez, owner of the New York restaurant, Chicama, presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes. Full color.
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