Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist

by Aliza Green, Guillermo Pernot, John Mariani

Book Overview

Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0762410434
• ISBN13: 9780762410439
• Release Date: August 2001
• Publisher: Running Press Book Publishers
• Length: 192 Pages
• Weight: 2.35 lbs.
• Dimensions: 0.9" x 8.8" x 9.8"

Customer Reviews

The Restaurant is gone, but the recipes remain!

Ok...1st thing is 1st This book is written by a real chef who started out as a front of the house kinda guy (you know the guy who wears the suit and comes out if there's a problem) who just understood great food. He transitioned to the back of the house (chef) and owned arguably one of Philadelphia's all-time best Latin restaurants ¡Pasión!, which has now since closed due to speculation of mismanagement. Who care though in the end the food was out of this world! The recipes are restaurant recipes reworked for the home cook. They may seem cumbersome and a little intensive, but this is what goes into great food. I hold certain opinions as to how lazily the average American is as a person let alone as a cook. Open this book with all the passion and soul of the first time you tasted amazing Latin food and it is sure to inspire you. There are amazing techniques that are as old as the Aztecs such as frying chili peppers to remove their skin, or wrapping fish filets in plastic and par freezing them so they are easier to slice . Read this book. Especially if you are a cook. If you like Rachel Ray (STAY AWAY)...lol

Ceviche: Seafood, Salads, and Coctails with a Latino Twist

A great book for all those who like fish. Extremely well conceived and very easy to follow. Just envoy the preparation, the cooking and the pleasure of eating what you have prepared

Way Out There!

Ceviche! by chef Guillermo Pernot and Aliza Green, offers 48 ceviche recipes-and everything you need to know about this little side dish-along with chapters on salsas, salads and cocktails-all tied together with extraordinary full-page color photographs. That's the good news. The bad news is that ingredients called for in most of the recipes are not readily available. To their credit, the authors have a chapter on special ingredients and sources, as well as a glossary of 54 entries pulled out of the recipes. Nonetheless, to make the dishes in this book requires a commitment to shop for and stock the pantry with niche spices, condiments, veggies, fruits and booze. The material on escabeches, salads, salsas, vinaigrettes, garnishes and cocktails is more user friendly, but even here the ingredient requirements are daunting. The book is impressive from the culinary point of view. Pernot's techniques are well grounded. The text is to the point and fun to read. His interest in Japanese fresh fish cuisine influences his ceviche creations in inventive and delightful ways. The food presentation, serving dishes and settings for the photos are terrific. In all, Pernot presents an in-depth look at ceviche. But there is more to this book. Upon reflection while in the process of selecting some recipes that I might use in class, I now conclude (a week or so after writing the above) that Pernot takes civiche to new and creative heights. This book is "way out there," in the manner of chef Keller's The French Laundry. It is full of ideas that experienced cooks will ponder and use. Which, come to think of it, is a desired outcome of reading any cookbook. Few chef/authors, however, reach this level of creative substance