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Fish and Seafood: Identification - Fabrication -Utilization
Mark Ainsworth, Culinary Institute of AmericaHow much do you like this book?
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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.
Categories:
Year:
2009
Edition:
1
Publisher:
Cengage Learning
Language:
english
Pages:
368
ISBN 10:
1435400364
ISBN 13:
9781435400368
Series:
The Kitchen Pro series
File:
PDF, 26.45 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2009
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