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

!ceviche!: Seafood, Salads, And Cocktails With A Latino Twist
By Guillermo Pernot, Aliza Green, John Mariani

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Product Description

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!

Product Details

  • Amazon Sales Rank: #123670 in Books
  • Published on: 2001-08-26
  • Original language: English
  • Number of items: 1
  • Binding: Hardcover
  • 192 pages

Editorial Reviews

Amazon.com 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

Customer Reviews

Not the real thing.1
My country is world famous for ceviche, so I can recognize a good recipe when I see one. I was looking forward to this book, but was dissapointed by its sophistication and complex recipes, two non- existing elements when making a true ceviche. To us, (latins), a good ceviche is made always keeping the freshness and flavor of fish or seafood and not masking it with heavy sauces or complex additions. This book has nothing to do with the real thing.

Way Out There!4
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

Ditto to Disappointing1
What drove me down to only one star was the lack of even a basic discussion of curing and the parameters that can be varied. Rather that discuss basic marinade in a detailed chapter at the front of the book, its relegated to the appendices.