Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
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.
- Offers practical information on fabricating and utilization.
- Additional features include storage information, basic preparation methods, and recipes.
- Full color photographs show the distinct differences in each type of fish, which is essential in identification.