9781435400368

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

by ;
  • ISBN13:

    9781435400368

  • ISBN10:

    1435400364

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2009-02-04
  • Publisher: Cengage Learning

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Supplemental Materials

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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.

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