The Great Ceviche Book

Nina Zagat, Zagat Guides
"The most important Latin chef in the restaurant world."

New York Times
"Mr. Rodriguez’s reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking."

Book Description
The Great Ceviche Book by Douglas Rodriguez 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.

From the Publisher
•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.

About the Author
Award-winning chef DOUGLAS RODRIGUEZ is regarded as the inventor of Nuevo Latino cuisine. He is the executive chef of Chicama in Manhattan and in Philadelphia.


Buy from Amazon     Compare Prices