Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
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About the Product
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.
About The Author. Founded in , The Culinary Institute of America CIA is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts.
A network of more than 37, alumni in foodservice and hospitality has helped the CIA earn its reputation as the worl Select Parent Grandparent Teacher Kid at heart. Age of the child I gave this to:.
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Thank you. Item specifics Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins.
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Ratings and Reviews Write a review. Most relevant reviews. Great book to have for fish and seafood Great book to have for fish and seafood. X Previous image. Why is this review inappropriate? Back to home page. Listed in category:. Email to friends Share on Facebook - opens in a new window or tab Share on Twitter - opens in a new window or tab Share on Pinterest - opens in a new window or tab Add to Watchlist.
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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.