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

Culinary Institute Of America; Ainsworth, Mark

Hardcover

ISBN 10: 1435400364 ISBN 13: 9781435400368

Verlag: Delmar Cengage Learning, 2009

Inhaltsangabe

Unusual book

Über diesen Titel

Críticas:

1. Fishing Methods. 2. Fin Fish: Quality Characteristics, Storage and Handling. 3. Shellfish: Quality Characteristics, Storage and Handling. 4. Fin Fish Identification. 5. Shellfish Identification. 6. Cephalopod and Others Identification. 7. Fin Fish Fabrication. 8. Shellfish Fabrication and Tools of the Trade. 9. Aquaculture. 10. Sanitation. Safety and Sanitation, Storage and Handling. 11. Cured, Brined, Smoked, Raw and Caviar. 12. Nutrition and Understanding Cooking Methods and Ingredients. Recipes. Appendix A: References. Appendix B: Conversions. Glossary. Index.

Reseña del editor:

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.

Über diese Auflage

• Verlag: Delmar Cengage Learning
• Erscheinungsdatum: 2009
• ISBN 10: 1435400364
• ISBN 13: 9781435400368
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 352