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

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

by Culinary Institute of America
     
 

ISBN-10: 1435400364

ISBN-13: 9781435400368

Pub. Date: 02/04/2009

Publisher: Cengage Learning


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…  See more details below

Overview


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.

Product Details

ISBN-13:
9781435400368
Publisher:
Cengage Learning
Publication date:
02/04/2009
Series:
KitchenPro Series
Edition description:
New Edition
Pages:
351
Product dimensions:
8.90(w) x 11.00(h) x 1.10(d)

Table of Contents


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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >