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Fish and Seafood: Identification - Fabrication - Utilization: Kitchen Pro

Autor Mark Ainsworth, The Culinary Institute of America
en Limba Engleză Hardback – mar 2009
Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this book features helpful storage information, basic preparation methods, and recipes that can allow professional and home chefs to fabricate well-prepared fish and seafood.
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Specificații

ISBN-13: 9781435400368
ISBN-10: 1435400364
Pagini: 351
Dimensiuni: 228 x 287 x 19 mm
Greutate: 1.34 kg
Ediția:1
Editura: Cengage Learning
Seria Kitchen Pro


Recenzii

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.

Descriere

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.