ENGLISH

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

By Mark Ainsworth , Culinary Institute of America

Book information

Publisher
Cengage Learning
Year
2009
ISBN
1435400364, 9781435400368
Language
english
Format
PDF
Filesize
26 MB (27730799 bytes)
Edition
1
Pages
368\368
Time added
2013-07-04 02:05:05

Description

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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