Fish and Seafood: Identification - Fabrication - Utilization: Kitchen Pro
Autor Mark Ainsworth, The Culinary Institute of Americaen Limba Engleză Hardback – mar 2009
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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
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.