Kitchen Pro Series Guide to Seafood Identification Signed By Mark Ainsworth HC

Zi Optics and Electronics
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Located in: Augusta, Maine, United States
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eBay item number:166798445060
Last updated on Dec 17, 2024 23:20:17 MYTView all revisionsView all revisions

Item specifics

Condition
Like New: A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is ...
ISBN
9781435400368
Category

About this product

Product Identifiers

Publisher
Delamr Cengage Learning
ISBN-10
1435400364
ISBN-13
9781435400368
eBay Product ID (ePID)
70411841

Product Key Features

Number of Pages
352 Pages
Publication Name
Kitchen Pro Series : Guide to Fish and Seafood Identification, Fabrication and Utilization
Language
English
Publication Year
2009
Subject
Animals / Fish, Careers / General, Specific Ingredients / Seafood, Methods / General, Industries / Food Industry
Features
New Edition
Type
Textbook
Subject Area
Nature, Cooking, Business & Economics
Author
Culinary Institute of America, Mark Ainsworth
Series
Kitchenpro Ser.
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
48 Oz
Item Length
11 in
Item Width
9 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2008-931927
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.3/92
Edition Description
New Edition
Table Of Content
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.
Synopsis
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., 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 CIAs 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 Americas 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.
LC Classification Number
TX747.A35 2009

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Zi Optics and Electronics

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