Over 40 traditional dishes 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. 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.

Details

  • Paperback: 144 pages
  • Publisher: Ten Speed Press; Revised edition (June 8, 2010)
  • Language: English
  • ISBN-10: 158008107X
  • ISBN-13: 978-1580081078
  • Product Dimensions: 7.4 x 0.5 x 9.1 inches
  • Shipping Weight: 1.2 pounds

Douglas Rodriguez

The Great Ceviche Book

$30.00

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.