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1 Burnside Cooking and Food- Fish and Seafood

The Great Ceviche Book, Revised

by

The Great Ceviche Book, Revised Cover

 

Synopses & Reviews

Publisher Comments:

Start Fresh

 

Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You’ll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez’s passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez’s streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. The Great Ceviche Book is the definitive, authentic guide to this vibrant cuisine.

Synopsis:

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.

Synopsis:

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

About the Author

DOUGLAS RODRIGUEZ is regarded as the creator of Nuevo Latino cuisine. Throughout his extensive professional career as a chef, he has received numerous accolades for his remarkably original cuisine. He won the Chefs of America Award (1991), Culinary Master of North America and New York awards (1994), the James Beard Foundation Rising Chef award (1996), and received a nomination for the James Beard Foundation Best Chef: New York award (1999). In 2009, he was nominated for the James Beard Foundation Best Chef: South award for his restaurant OLA and starred in the first season of Top Chef Masters on Bravo TV. Rodriguez also owns the restaurants D. Rodriguez (Miami), Alma de Cuba (Philadelphia), and Deseo (Scottsdale). He is the author of the groundbreaking cookbook Nuevo Latino, as well as Latin Ladles and Latin Flavors on the Grill. Rodriguez resides in Miami.

LAURA ZIMMERMAN is a freelance food researcher and writer. After several years in strategic consulting, she turned her career toward the food industry, specializing in marketing and research and development. She lives, eats, and writes in Chicago.

Table of Contents

contents

 

ix    Acknowledgments

 

xi    Foreword

 

1    Introduction

 

 

17    Chapter 1: tiraditos

 

57    Chapter 2: mixtos

 

 

Chapter 3: side dishes     83

 

Chapter 4: basics    97

 

 

Recommended Sources of Seafood and Specialty Items    117

 

Glossary     121

 

Index    125

Product Details

ISBN:
9781580081078
Author:
Rodriguez, Douglas
Publisher:
Ten Speed Press
Photographer:
Hirsheimer, Christopher
Photographer:
McAndrews, Chugrad
Subject:
Specific Ingredients - Seafood
Subject:
Regional & Ethnic - South American & Latin American
Subject:
Seafood
Subject:
Cooking (Seafood)
Subject:
Cold dishes (Cooking)
Subject:
Cooking and Food-Fish and Seafood
Edition Description:
Trade paper
Publication Date:
20100631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
30 4-COLOR PHOTOGRAPHS
Pages:
144
Dimensions:
9.25x7.50x.50 in. 1.16 lbs.

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Related Subjects

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

The Great Ceviche Book, Revised Used Trade Paper
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$9.95 In Stock
Product details 144 pages Ten Speed Press - English 9781580081078 Reviews:
"Synopsis" by , 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.
"Synopsis" by , 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
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