Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
| Author | : | |
| Rating | : | 4.93 (567 Votes) |
| Asin | : | 1435400364 |
| Format Type | : | paperback |
| Number of Pages | : | 368 Pages |
| Publish Date | : | 2013-06-05 |
| Language | : | English |
DESCRIPTION:
Home Cook David A. Storm I am a home cook. I took a couple of bootcamp courses at the CIA several years ago, and Mark was one of my instructors. He was very good, and nice to home cooks, by the way. He tried to get us to think about the principles and techniques, and not just follow the recipes. I like CIA te. Alisha said Must have for Food Service professionals!. Excellent. Brilliant content; horrible organization M. Choi GREAT information.Organization is a little unwieldy. You sometimes have to flip to 4 different sections to get all the info you want on ONE particular item. It's a little annoying.I'd like to take an editor's pen to the whole thing. Actually, I want to cut it up and rearrange it so it
Appendix A: References. Safety and Sanitation, Storage and Handling. Fin Fish: Quality Characteristics, Storage and Handling. 5. Fin Fish Identification. 12. Shellfish: Quality Characteristics, Storage and Handling. 1. Recipes. 10. Fin Fish Fabrication. Cephalopod and Others Identification. . Sanitation. 4. 8. 9. 6. 3. Nutrition and Understanding Cooking Methods and Ingredients. Fishing Methods. 2. Appendix B: Conversions. Shellfish Fabrication and Tools of the Trade. 7. Aquaculture. Shellfish Identification. Index. Cured, Brined, Smoked, Raw and Caviar. Glossary. 11
A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at ciachef.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
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.