Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist by Aliza Green and Guillermo Pernot and John Mariani
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0762410434
- ISBN 13 9780762410439
- Published Aug 06 2001
- Format Hardcover
- Language English
- Countries United States
- Publisher Running Press
- Imprint Running Press,U.S.
Publishers Text
Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated new cookbook. It's the first to explore in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices that's taking restaurants by storm around the country. Argentine chef Guillermo Pernot presents fabulous recipes that make the most of both raw and cooked fish and shellfish, as well as fruits, vegetables, and even beef. Salads, salsas, croquetas, chips, and other savory accompaniments from Pernot's acclaimed restaurant Pasión!, which John Mariani, food and travel writer for Esquire magazine, called perhaps the best exemplar of Nuevo Latino food in America, round out the savory mix.Recipes include Bahian Lobster Ceviche with Passion Fruit Mojo and Grilled Papaya Salad, Argentinean Beef Roll Ceviche, and Crispy Mango Chips.
Other cookbooks by this author
- Aruba Tastes & Tales Cookbook
- The Bean Bible
- The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!
- Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
- Le Bec-Fin Recipes
- Le Bec-Fin Recipes
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- Cocine Con Hierbas Aromaticas y Especias
- Cooking and Cruises Italian Style: Costa's Light and Healthy Cuisine
- Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs
- Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs
- The Dictionary of American Food and Drink: More Than 2,000 Definitions and Descriptions of American Classics from Caesar Salad to Coleslaw, from Egg
- The Dictionary of American Food and Drink
- The Dictionary of American Food and Drink
- The Dictionary of Italian Food and Drink: An A-Z guide with 2,300 authentic definitions and 50 classic recipes
- Eating Out: Fearless Dining in Ethnic Restaurants
- The Encyclopedia of American Food And Drink: More Than 2,000 Definitions And Descriptions Of American Classics
- Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
- Field Guide To Herbs And Spices: How To Identify, Select, And Use Virtually Every Seasoning At The Market
- Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
- Field Guide to Seafood
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Four Seasons: A History of America's Premier Restaurant
- The Four Seasons: A History of America's Premier Restaurant
- Grillen Fur Dummies
- Grilling for Dummies: 2nd edition
- Grilling for Dummies
- Grilling for Dummies
- Grilling for Dummies
- Grilling for Dummies
- Grilling for Dummies
- Grilling For Dummies
- How Italian Food Conquered the World
- The Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
- The Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
- The Italian-American Cookbook (2-Volume Large Print edition): A Feast of Food from a Great American Cooking Tradition
- The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Fresh Pasta: Delicious Handmade, Homemade Recipes
- Menu Design in America: 1850-1985
- Passport to New York: The 400 Restaurants That Matter Most
- Passport to New York Restaurants, 1992
- Passport to New York Restaurants, 1994
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
- Starting with Ingredients Baking: Quintessential Recipes for the Way We Really Bake
- Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen
- Vincent's Cookbook
