Kitchen Pro Series Guide to Fish and Seafood Identification, Fabrication and Utilization
by Culinary Institute of America; Ainsworth, MarkEdition: 1st
Format: Hardcover
Pub. Date: 2009-02-04
Publisher(s): Cengage Learning
Other versions by this Author
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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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