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 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.
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
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
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
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