000			01745nam a22002777a 4500
003			OSt
005			20230419210906.0
008			210205b ||||| |||| 00| 0 eng d
020			_a9789814296618
040			_bEnglish. _cCvSU-CCAT Campus Library _erda. _aCvSU-CCAT Campus Library.
050			_aCIR TX747 _bA36 2010
100			_aAinsworth, Mark _91651
245			_aFish and seafood : _bIdentification, fabrication, utilization / _cMark Ainsworth.
260			_aSingapore : _bCengage Learning Asia Pte Ltd. _c2010.
300			_a357 pages : _billustrations ; _c22 cm.
490			_aCulinary Institute of America pro series
500			_a"The kitchen professional"--T.p. verso
504			_aIncludes bibliographical references and index.
520			_aKitchen 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.
546			_aEnglish text.
650			_aSeafood. _91652
650			_aCooking (Seafood) _91653
650			_aFish as food. _91654
942			_cBK _hTX747 A36 2010 _kCIR _2lcc
999			_c542 _d542