Fish and seafood

Fish and seafood: identification, fabrication, utilization

by Ainsworth, Mark

Type Book
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A manual on purchasing and fabricating fish and shellfish. Suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts, it provides information on identification, fabrication, and cooking techniques. It features storage tips, basic preparation methods for each type of fish.

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Title Statements

  • Full title :Fish and seafood : identification, fabrication, utilization / Mark Ainsworth.

Summary

A manual on purchasing and fabricating fish and shellfish. Suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts, it provides information on identification, fabrication, and cooking techniques. It features storage tips, basic preparation methods for each type of fish.

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Edition Statements

  • Publication Date:©2009.

Publication Statements

Notes

At head of title: The CuIinary Institute of America.

The Physical Object

  • Description:xvi, 351 pages : : color illustrations, color maps ; : 28 cm.

Edition Identifiers

  • ISBN:9781435400368, 1435400364
  • oclc:ocn405102399
  • LC Classification:TX747
  • Dewey Decimal:641.692 A297 2009

Subjects

Cooking (Fish) Cooking (Seafood) Cuisine (Fruits de mer) Cuisine (Poisson)

Writers

Ainsworth, Mark

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