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


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    Paperback $16.65

    DescriptionEver 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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  • Full bibliographic data for The Great Ceviche Book

    The Great Ceviche Book
    Authors and contributors
    By (author) Douglas Rodriguez
    Physical properties
    Format: Paperback
    Number of pages: 176
    Width: 108 mm
    Height: 261 mm
    Thickness: 13 mm
    Weight: 163 g
    ISBN 13: 9781580083256
    ISBN 10: 1580083250

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC subject category V2: WBA
    LC subject heading:
    BIC subject category V2: WBN
    BIC geographical qualifier V2: 1KL
    LC subject heading:
    BISAC V2.8: CKB105000
    DC22: 641.694
    Thema V1.0: WBA, WBN
    Illustrations note
    Imprint name
    Publication date
    03 March 2003
    Publication City/Country
    Berkeley CA
    Author Information
    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.