The Great Ceviche Book
by Douglas Rodriguez
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Book Summary Information
Author: Douglas RodriguezEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-09-01
ISBN: 1580083250
Number of pages: 160
Publisher: Ten Speed Press
Book Reviews of The Great Ceviche Book
Book Review: Good book bad binding
Summary: 5 Stars
Lots of great recipes, so far we have liked all tried. The problem with this book is the size, binding. It is so narrow that it is very hard to use, gets lost in the bookcase and is a real pain. Are thinking about taking it to an office supply / copy store having holes punched then putting it in a three ring binder. Please don't let the bad binding stop the purchase if you like ceviche. This is one of the better ceviche books out there. It also has us creating our own recipes with the base of the ones in the book.
Summary of The Great Ceviche Book
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.Reviews?ÄúMr. Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking.?Äù ?ÄîNew York Times?Äú[Rodriguez is] the most important Latin chef in the restaurant world.?Äù ?ÄîNina Zagat, Zagat GuidesSpanish Books
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