Fish and Seafood: Identification - Fabrication -Utilization

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Technique - Food Manufacturing
Fish and Seafood: Identification -...

Fish and Seafood: Identification - Fabrication -Utilization

Name: Fish and Seafood: Identification - Fabrication -Utilization
ISBN: 9781435400368

Mark Ainsworth, Culinary Institute of America

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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.

Categorías:

Technique - Food Manufacturing

Año:

2009

Edición:

Editorial:

Cengage Learning

Idioma:

english

Páginas:

368

ISBN 10: