Fish and seafood : Identification, fabrication, utilization / Mark Ainsworth.

By:

Ainsworth, Mark

Material type:

TextSeries: Culinary Institute of America pro seriesPublication details: Singapore : Cengage Learning Asia Pte Ltd. 2010.Description: 357 pages : illustrations ; 22 cmISBN:

9789814296618

Subject(s):

LOC classification:

CIR TX747 A36 2010

Summary: 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.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Cavite State University - CCAT Campus		Book	GCS	CIR TX747 A36 2010 (Browse shelf(Opens below))				1	Available			R0010902

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Previous	CIR TX 725.A1 P37 1989 Taste of the tropics /	CIR TX 725 H37 2006 Modern Spanish cooking /	CIR TX 740 F88 2011 Prepare appetisers and salads /	CIR TX747 A36 2010 Fish and seafood : Identification, fabrication, utilization /	CIR TX 747 S29 2005 Hooked on fish /	CIR TX 763 B35 2005 On baking : a textbook of baking and pastry fundamentals /	CIR TX 763 B74 2020 Illustrated step-by-step baking /	Next

"The kitchen professional"--T.p. verso

Includes bibliographical references and index.

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.

English text.

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