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The Great Ceviche Book (Revised)
By Douglas Rodriguez with Laura Zimmerman; Photos by Christopher Hirsheimer and Chugrad McAndrews
ISBN: 158008107X
Publisher: 10 Speed Press
Publication date: June 8, 2010
Format: Paperback
Number of recipes: 60+
List price: $20
Type: Seafood: Ceviche; Latin
Sample recipe: Halibut with Lemon and Coriander Oil
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive encyclopedia coffee-table
Meal part: breakfast brunch lunch dinner dessert
Competition: outclassed a bit behind in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: airfare required online specialty store supermarket pantry
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose minimal complete educational
Time conscious: not conscious bald lies white lies realistic scout's honor
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant ample generous
Photos/drawings: none drawings b&w photos occasional color all/mostly color
Art contribution: disappointing distracting decorative beautiful glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine kind work of art
Legibility: unpleasant challenging ok clear brilliant
Production quality: cheesy delicate years of service gift quality stunning
Page numbers: hard-to-find spotty sufficient most pages every page
Table of contents: missing frustrating minimal helpful excellent
Index: none confusing adequate nice a treasure
Page flipping: upsetting tedious acceptable rare never
Writing history: beginner writer/journalist food writer writing cook personality
Cooking heritage: unknown self-taught teacher chef celebrity
Fulfills ambitions: falls short satisfactory successful exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward good friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100

Comments: The man credited with putting ceviche on the US map has a new geography lesson for us. Douglas Rodriguez has updated and revised his 2003 book with new recipes and more information (we have, after all, become a lot more sophisticated with regard to ceviche; it is only fitting that our guide step in to take us further).

For all intents and purposes, there are two sections in the book – the relatively easy, dip-your-toe-in-the-water recipes that mostly feature one type of seafood and most of the five other ingredients common to ceviche (citrus, onions, salt, herbs, and chiles), and a group of much more complex recipes that mix two or three kinds of seafood with intense sauces or marinades and extravagant garnishes. Recipes range 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 (often Asian) such as Gingered Toro Tuna with Soy and Sesame.

The book also includes ceviche fundamentals – the basic formula of six ingredients, four safety commandments, thoughts on kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. There is also a chapter on side dishes and really good information in the Basics chapter on selecting, cleaning, and cooking or partially cooking exotic seafood and how to make the stocks, marinades, rubs, sauces, etc., that will keep your ceviche efforts authentic.

Meanwhile, an idle question for the publisher (whose books are generally among the best on the market): is ceviche only for people who don't use reading glasses? The text – especially the lists of ingredients – is frustratingly small.


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