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A James Beard-winning chef presents an updated volume of 60 classic and modern recipes for seafood lovers that includes such fare as Four-Citrus Sea Scallops with Cucumber and Gingered Toro Tuna with Soy and Sesame. Original.
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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.?Ä¢ High in protein and low in fat, ceviche is the perfect food for health-conscious cooks not willing to sacrifice flavor.?Ä¢ Douglas Rodriguez's books have sold over 60,000 copies.Reviews?ÄúMr. Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking.?Äù ?ÄîNew York Times?Äú[Rodriguez is] the most important Latin chef in the restaurant world.?Äù ?ÄîNina Zagat, Zagat Guides
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