| Title:
|
KITCHEN PRO SERIES
GUIDE TO FISH AND SEAFOOD IDENTIFICATION, FABRICATION AND UTILIZATION |
| By: |
Mark Ainsworth, The Culinary Institute of America (CIA) |
| Format: |
Hardback |
| List price:
|
£67.99 |
|
We currently do not stock this item, please contact the publisher directly for
further information.
|
|
|
|
|
|
| ISBN 10: |
1435400364 |
| ISBN 13: |
9781435400368 |
| Publisher: |
CENGAGE LEARNING, INC |
| Pub. date: |
4 February, 2009 |
| Pages: |
352 |
| Description: |
Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this book features helpful storage information, basic preparation methods, and recipes that can allow professional and home chefs to fabricate well-prepared fish and seafood. |
| 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. |
| Publication: |
US |
| Imprint: |
Delmar Cengage Learning |
| Returns: |
Returnable |