Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
Cengage Learning, Feb 4, 2009 - Business & Economics - 352 pages
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.
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Fish and Seafood by Mark AinsworthUser Review - chefliz - Overstock.com
This book was so good I had to give one to my brother who is an avid Fisherman and like to cook what he catches and then I had to purchase another one for myself. It is like and encylopdeia of fish with great recipes and ideas Read full review
About the CIA
Fin Fish Quality Characteristics Storage and Handling
Shellfish Quality Characteristics Storage and Handling
Fin Fish Identification