TY  - BOOK
AU  - Ainsworth, Mark 
TI  - Fish and seafood : : Identification, fabrication, utilization 
T2  - Culinary Institute of America pro series 
SN  - 9789814296618
AV  - CIR TX747 A36 2010
PY  - 2010///
CY  - Singapore
PB  - Cengage Learning Asia Pte Ltd.
KW  - Seafood.
KW  - Cooking (Seafood)
KW  - Fish as food.
N1  - "The kitchen professional"--T.p. verso; Includes bibliographical references and index
N2  - 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
ER  -