Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Front Cover
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 Ainsworth

User 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

Contents

About the CIA
Author Biography
Acknowledgements
Introduction
Fishing Methods
Fin Fish Quality Characteristics Storage and Handling
Shellfish Quality Characteristics Storage and Handling
Fin Fish Identification
Aquaculture
Sanitation Safety and Sanitation Storage and Handling
Curing Brining Smoking Raw and Caviar
Nutrition and Understanding Cooking Methods and Ingredients
Recipes
Glossary
Bibliography
Index

Shellfish Identification
Cephalopod and Others Identification
Fin Fish Fabrication
Shellfish Fabrication and Tools of the Trade

Common terms and phrases

About the author (2009)

Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II/Certified Chef de Cuisine and is a Certified Hospitality Educator. A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad Wörishofen, Germany, and an honorable mention in the Nestlé Chocolate Competition in White Plains, NY. In addition to his CIA degree, Chef Ainsworth holds a bachelor of arts in Media Communications from the University of South Carolina.

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Bibliographic information