The Kitchen Professional, Fish and Seafood: Identification, Fabrication and UtilizationКНИГИ » КУЛИНАРИЯ
Название: The Kitchen Professional, Fish and Seafood: Identification, Fabrication and Utilization Автор: Mark Ainsworth Издательство: Delmar, Cengage Learning Год: 2009 Формат: PDF Для сайта:mymirknig.ru Страниц: 368 Размер: 26,45 МБ Язык: English
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.
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The Kitchen Professional, Fish and Seafood: Identification, Fabrication and Utilization 
