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Fish and Seafood Identification, Fabrication and Utilization

ISBN-10: 1435400364
ISBN-13: 9781435400368
Edition: 2010
List price: $93.95 Buy it from $58.23
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Description: The Kitchen Professionals 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  More...

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Book details

List price: $93.95
Copyright year: 2010
Publisher: Delmar Cengage Learning
Publication date: 2/4/2009
Binding: Hardcover
Pages: 352
Size: 9.25" wide x 10.75" long x 1.00" tall
Weight: 3.146
Language: English

The Kitchen Professionals 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 Americas 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.

Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II/Certified Chef de Cuisine and is a Certified Hospitality Educator. A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad W�rishofen, Germany, and an honorable mention in the Nestle Chocolate Competition in White Plains, NY. In addition to his CIA degree, Chef Ainsworth holds a bachelor of arts in Media Communications from the University of South Carolina.

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

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