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The great ceviche book

The great ceviche book
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20,01 €

Author: Douglas Rodriguez, Laura Zimmerman
Calvin Trillin (foreword), Christopher Hirsheimer and Chugrad McAndrews (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa blanda, 144 pp, 18,5x23 cm
Publisher: Ten Speed Press, 2010, 9781580081078
Features: Fotografías a color

Publisher review:
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.

- Foreword.
- Introduction.
- Tiraditos.
- Mixtos.
- Side dishes.
- Basics.
- Glossary.

About the author:
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 in 1991, Culinary Master of North America and New York awards in 1994, the James Beard Foundation Rising Chef award in 1996, and received a nomination for the James Beard Foundation Best Chef: New York award in 1999. In 2009, he was nominated for the James Beard Foundation Best Chef: South award for his restaurant OLA (Miami) and starred in the first season of Top Chef Masters on Bravo TV. Rodriguez also owns the restaurants D. Rodriguez in Miami, Alma de Cuba in Philadelphia, and Deseo in Scottsdale. Rodriguez resides in Miami. He is the author of:
- Latin flavors on the grill.
- Latin ladles.
- Nuevo latino.
- The great ceviche cookbook.

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