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

by Culinary Institute of America; Ainsworth, Mark

• ISBN13: 9781435400368
• ISBN10: 1435400364
• Edition: 1st
• Format: Hardcover
• Copyright: 2009-02-04
• Publisher: Cengage Learning

Summary

The Kitchen Professional's Guide to Fish & Seafood is the definitive manual on purchasing and fabricating fish and shellfish. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts, this highly visual four-color book offers a wealth of information on identification, fabrication, and cooking techniques. Additional features include storage tips, basic preparation methods for each type of fish and seafood, and recipes. Throughout this lavishly illustrated book, The Culinary Institute of America's Chef Mark Ainsworth offers a satisfying option to meat by educating readers on how to purchase and prepare healthful and delicious fish and seafood dishes.

Table of Contents

Fishing Methods

Fin Fish: Quality Characteristics, Storage and Handling

Shellfish: Quality Characteristics, Storage and Handling

Fin Fish Identification

Shellfish Identification

Cephalopod and Others Identification

Fin Fish Fabrication

Shellfish Fabrication and Tools of the Trade

Aquaculture

Sanitation

Safety and Sanitation, Storage and Handling

Cured, Brined, Smoked, Raw and Caviar

Nutrition and Understanding Cooking Methods and Ingredients

Recipes

References

Conversions

Glossary

Index

Table of Contents provided by Publisher. All Rights Reserved.