The Great Ceviche Book, revised

A Cookbook

Nonfiction, Food & Drink, International, Caribbean & South American, Seafood
Cover of the book The Great Ceviche Book, revised by Douglas Rodriguez, Potter/Ten Speed/Harmony/Rodale
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Author: Douglas Rodriguez ISBN: 9781607744559
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: July 3, 2012
Imprint: Ten Speed Press Language: English
Author: Douglas Rodriguez
ISBN: 9781607744559
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: July 3, 2012
Imprint: Ten Speed Press
Language: English

The Great Ceviche Book is the definitive, authentic guide to this fresh vibrant cuisine.

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The Great Ceviche Book is the definitive, authentic guide to this fresh vibrant cuisine.

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.

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