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    The Great Ceviche Book (Paperback) By (author) Douglas Rodriguez

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    DescriptionStart 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.


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  • Full bibliographic data for The Great Ceviche Book

    Title
    The Great Ceviche Book
    Authors and contributors
    By (author) Douglas Rodriguez
    Physical properties
    Format: Paperback
    Number of pages: 144
    Width: 188 mm
    Height: 230 mm
    Thickness: 16 mm
    Weight: 540 g
    Language
    English
    ISBN
    ISBN 13: 9781580081078
    ISBN 10: 158008107X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Ingram Theme: CULT/LATAME
    DC22: 641.692
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    DC22: 641.598
    LC subject heading: ,
    BISAC V2.8: CKB101000, CKB099000, CKB076000
    BIC subject category V2: WBTF
    LC subject heading:
    B&T Approval Code: A97406042
    LC subject heading:
    LC classification: TX747 .R635 2010
    Thema V1.0: WBTF
    Edition
    Revised
    Edition statement
    Revised edition
    Illustrations note
    30 4-Colour Photographs
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    31 August 2010
    Publication City/Country
    Berkeley CA
    Author Information
    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.
    Review quote
    "[Douglas Rodriguez is] the man who . . . brought ceviche into the Manhattan mainstream." --Calvin Trillin, from the foreword
    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