!ceviche!: Seafood, Salads, And Cocktails With A Latino Twist - Hardcover

Pernot, Guillermo; Green, Aliza; Mariani, John

Hardcover

ISBN 10: 0762410434 ISBN 13: 9780762410439

Publisher: Running Press, 2001

Synopsis

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 citrus, herbs, and spices. 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 correspondent for Esquire, 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, Argentinian Beef Roll Ceviche, Spinach-Pine Nut Croquetas, Garlic Escabeche, Crispy Malanga Chips, Pineapple-Chile Pequin Salsa, plus sexy Latin cocktails such as Papi Sour, Rum Negroni, Mango Daiquiri, and Caipirinha ¡Pasión!

About this title

Review:

Guillermo Pernot's ¡Ceviche! boldly expands the traditional recipe for ceviche in 48 variations to encompass a world of flavors. Pernot's signature recipes from his Philadelphia restaurant, ¡Pasión!, are a fusion of Latin American and Asian cuisines. Divided between ceviches made with fresh seafood and fish and those made with cooked, the book also includes vegetarian ceviches, salads, salsas, and vinaigrettes. Some of the recipes, such as Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce, are surprisingly easy to make (it uses truffle oil, not whole truffles). Others are more complicated, such as Lobster and Vanilla Bean Ceviche, but the results are so impressive they're well worth your time. There's even an Argentinean Beef Roll Ceviche, beautifully marinated with star anise, white peppercorns, Thai fish sauce, lime juice, and sesame oil. A chapter at the end shares a dozen cocktails popular at ¡Pasión!, including a Brazilian Caipirinha, an Italian Rum Negroni, and a Cuban Mango Daiquiri. This cookbook is easily a party in the making. --Leora Y. Bloom

About the Author:

Guillermo Pernot, executive chef at Pasion in Philadelphia, has received numerous awards and accolades, including America's Best Restaurants 2000 from Gourmet magazine, Esquire's Chef of the Year 1999, and America's Ten Best Chefs 1998 from Food & Wine magazine. He was nominated for a 2000 James Beard Award. Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times' top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green's food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC's Today Show, and radio interviews, and is a highly reputed television and print food stylist. John Mariani

About this edition

• Publisher: Running Press
• Publication date: 2001
• ISBN 10: 0762410434
• ISBN 13: 9780762410439
• Binding: Hardcover
• Edition number: 1
• Number of pages: 192