СКАННЕР
КОДОВ

  • Установите программу
    `Вега Сканнер`
    на телефон.
  • Перед покупкой товара просканируйте штрих-код и прочитайте отзывы людей.
  • Обязательно оставьте отзыв,
    если качество товара
    Вам не понравилось!
    Этим
    Вы предупредите
    других людей.

Fish and Seafood: Identification - Fabrication - Utilization

Год выпуска: 2009
Автор: Culinary Institute of America and Mark Ainsworth

Synopses & Reviews

Publisher Comments

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.

Synopsis

The Kitchen Professional's Guide to Fish and Seafood is the definitive manual on purchasing and fabricating fish and shellfish. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts, this highly visual four-color book offers a wealth of information on identification, fabrication, and cooking techniques. Additional features include storage tips, basic preparation methods for each type of fish and seafood, and recipes. Throughout this lavishly illustrated book, The Culinary Institute of America's Chef Mark Ainsworth offers a satisfying option to meat by educating readers on how to purchase and prepare healthful and delicious fish and seafood dishes.

Synopsis

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 purchasing and preparing healthy and delicious fish and seafood dishes.

About the Author

Mark Ainsworth is a professor in Culinary Arts in the Continuing Education Department at the Culinary Institute of America (CIA). A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II (PC) and Certified Chef de Cuisine (C.C.C.). Chef Ainsworth is a Certified Hospitality Educator (C.H.E.) who has also taught courses in the college's degree programs. Prior to returning to his alma mater as a member of the faculty, Chef Ainsworth was executive chef at Pussers Landing in Tortola, British Virgin Islands and for Clipper Cruise Lines in St. Louis, MO. He was also chef-de-partie at the renowned Le Bernardin in New York City, and held chef positions at the Grill Room at the Hotel Bayerischer Hof in Munich, Germany; the Charleston Marriott Hotel in Charleston, WV; and the Presbyterian Center in Holmes, NY. Chef Ainsworth was a member of the CIA faculty team which one the coveted Marc Sarrazin Cup at both the 996 and 1997 Salon of Culinary Arts in New York. He has also earned a silver medal at the International Dietetic Cooking Competition in Bad Worishofen, Germany and an honorable mention in the Neslte Chocolate Competition in White Planes, NY. In addition to his degree from the CIA, Mark Ainsworth has earned a Bachelor of Arts in Media-Communications from the University of South Carolina in Columbia, SC.The CIA is dedicated to providing the finest culinary education to students in the hospitality industry. Hailing from 20 countries, the CIA employs 95 chefs and instructors. Mary Donovan, who coordinated the current edition of The New Professional Chef and Techniques of Healthy Cooking is an honors graduate of the Institute and has been a key staff member for 12 years.

Table of Contents

1. Fishing Methods. 2. Fin Fish: Quality Characteristics, Storage and Handling. 3. Shellfish: Quality Characteristics, Storage and Handling. 4. Fin Fish Identification. 5. Shellfish Identification. 6. Cephalopod and Others Identification. 7. Fin Fish Fabrication. 8. Shellfish Fabrication and Tools of the Trade. 9. Aquaculture. 10. Sanitation. Safety and Sanitation, Storage and Handling. 11. Cured, Brined, Smoked, Raw and Caviar. 12. Nutrition and Understanding Cooking Methods and Ingredients. Recipes. Appendix A: References. Appendix B: Conversions. Glossary. Index.



  Все книги


facebook
Уважаемый посетитель! Если
вы хотите читать на Facebook важные отзывы о товарах, нажмите `Нравится`