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.• 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
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.
Offers recipes for soups and stews featuring meat and poultry, seafood, vegetables, and grains and beans, all inspired by Latin American culinary traditions
The tropical Latin American country of Venezuela offers flat-topped mountains, dense jungles, dazzling beaches, far-reaching plains, and thundering waterfalls. In these diverse geographic areas live giant anteaters, playful river dolphins, and loud howler monkeys, as well as the largest rodents in the world. Be prepared for danger, however. Venezuela also boasts the largest snake in the world, sharp-toothed crocodiles, snarling jaguars, and flesh-eating piranhas. The citizens of this country—especially the cowboys of the plains—are a fun-loving group who enjoy singing, dancing, feasting, and celebrating. Meet them and some famous Venezuelans, including pitcher Francisco Rodriguez and beauty queen Irene Sáez, who became a state governor. Find out how people work, go to school, and spend their spare time in this colorful view of Venezuela.
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