Synopses & Reviews
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.Ä¢ High in protein and low in fat, ceviche is the perfect food for health-conscious cooks not willing to sacrifice flavor.Ä¢ Douglas Rodriguez's books have sold over 60,000 copies.ReviewsÄúMr. Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking.Äù ÄîNew York TimesÄú[Rodriguez is] the most important Latin chef in the restaurant world.Äù ÄîNina Zagat, Zagat Guides
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.