Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
| Author | : | |
| Rating | : | 4.82 (740 Votes) |
| Asin | : | 1435400364 |
| Format Type | : | paperback |
| Number of Pages | : | 368 Pages |
| Publish Date | : | 2016-06-08 |
| Language | : | English |
DESCRIPTION:
"Home Cook" according to 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 textbooks for this reason. I have several. In general they try to teach the principles, and use the recipes as a way to practice the principles. If you are looking for a bunch of good fish recipes, this is probably not. Alisha said Must have for Food Service professionals!. Excellent. "Brilliant content; horrible organization" according to M. Choi. GREAT information.Organization is a little unwieldy. You sometimes have to flip to 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 makes more sense.The content is brilliant, though.. 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 makes more sense.The content is brilliant, though.
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. 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.. 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
A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad Wörishofen, Germany, and an honorable mentio
. 12. Cephalopod and Others Identification. Safety and Sanitation, Storage and Handling. 5. 11. Glossary. Fishing Methods. Recipes. 8. Aquaculture. 2. 6. 3. Sanitation. Index. Shellfish: Quality Characteristics, Storage and Handling. Shellfish Identification. 7. Fin Fish Identification. 4. 10. Shellfish Fabrication and Tools of the Trade. Fin Fish: Quality Characteristics, Storage and Handling. Nutrition and Understanding Cooking Methods and Ingredients. Cured, Brined, Smoked, Raw and Caviar. Fin Fish Fabrication. Appendix A: References. Appendix B: Conversions. 1. 9