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The Great Ceviche Book

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The Great Ceviche Book

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.

AuthorDouglas Rodriguez
Dewey Decimal Number641.694
Editionillustrated edition
LabelTen Speed Press
List Price$17.95
ManufacturerTen Speed Press
Number Of Items1
Number Of Pages160
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2003-09-01
PublisherTen Speed Press
StudioTen Speed Press
TitleThe Great Ceviche Book
Release Date2003-09-01
Model Name/TypeMPNEAN/UPC › Culinary Schools, Cookbooks & Cookware › Cookbooks › The Great Ceviche Book