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The Great Ceviche Book, Revised

by

The Great Ceviche Book, Revised 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 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:

A foodieand#39;s delight: an irresistible collection of recipes and stories on the new andldquo;itandrdquo; cuisineandmdash;Peruvianandmdash;written by acclaimed Peru-born L.A. chef and restaurateur Ricardo Zarate

Synopsis:

Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails

Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new andquot;itandquot; cuisineandmdash;the food of Peru. Zarate has been called andquot;the godfather of Peruvian cuisineandquot; for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarateandrsquo;s moving and entertaining accounts of Peruandrsquo;s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

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:
McAndrews, Chugrad
Photographer:
Hirsheimer, Christopher
Author:
Garbee, Jenn
Author:
Zarate, Ricardo
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
Subject:
South American & Latin American
Edition Description:
Cloth
Publication Date:
20100631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
full-color throughout
Pages:
276
Dimensions:
10 x 9 in 1 lb

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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 Sale Trade Paper
0 stars - 0 reviews
$9.98 In Stock
Product details 276 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 ,
A foodieand#39;s delight: an irresistible collection of recipes and stories on the new andldquo;itandrdquo; cuisineandmdash;Peruvianandmdash;written by acclaimed Peru-born L.A. chef and restaurateur Ricardo Zarate
"Synopsis" by ,
Popular L.A. chef Ricardo Zarate captures the flavors and excitement of Peruvian food, from rustic stews to specialty dishes to fabulous cocktails

Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new andquot;itandquot; cuisineandmdash;the food of Peru. Zarate has been called andquot;the godfather of Peruvian cuisineandquot; for good reason: He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility; his most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarateandrsquo;s moving and entertaining accounts of Peruandrsquo;s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene.

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