Gently used. Expect delivery in 20 days. Codice inventario libreria
Riassunto: 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.
Founded in 1946, 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 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II/Certified Chef de Cuisine and is a Certified Hospitality Educator. A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad Wörishofen, Germany, and an honorable mention in the Nestle Chocolate Competition in White Plains, NY. In addition to his CIA degree, Chef Ainsworth holds a bachelor of arts in Media Communications from the University of South Carolina.
Titolo: Kitchen Pro Series: Guide to Fish and ...
Casa editrice: Delmar Cengage Learning
Data di pubblicazione: 2009
Condizione libro: very good
Descrizione libro Cengage Learning. Condizione libro: Acceptable. Binding is worn. Orders ship the same or next business day. All orders ship with a tracking number. Codice libro della libreria REN-367-02684
Descrizione libro Delmar Cengage Learning, 2009. Hardcover. Condizione libro: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Codice libro della libreria mon0001037658
Descrizione libro Cengage Learning. Condizione libro: Very Good. Great condition. Supplements not guaranteed. Please contact us if you have any Questions. Codice libro della libreria 056-018506
Descrizione libro Cengage Learning. Condizione libro: Like New. Clean and crisp, no wear and tear. Supplements not guaranteed. Please contact us if you have any Questions. Codice libro della libreria 055-022996
Descrizione libro Cengage Learning. Condizione libro: Very Good. This book is in good condition and ready for immediate shipment to any US location by an experienced seller. CDs and Access codes and other peripherals may not be included as is the case with most used books. Thanks for shopping with us. book. Codice libro della libreria 1900397
Descrizione libro Cengage Learning, 2009. Condizione libro: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 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. Codice libro della libreria ABE_book_usedgood_1435400364
Descrizione libro Delmar Cengage Learning, 2009. Hardcover. Condizione libro: Used: Good. Codice libro della libreria SONG1435400364
Descrizione libro Condizione libro: New. Codice libro della libreria 5724872-n
Descrizione libro Delmar Cengage Learning, 2009. Condizione libro: very good. Gently used. Expect delivery in 20 days. Codice libro della libreria 9781435400368-3
Descrizione libro Hardcover. Condizione libro: Good. Used book in GOOD condition. Good enough to read. Binding in GOOD shape with no missing pages. Cover has visible wear. Markings, writings and highligtings inside the book. Text ONLY. Does NOT include accessories such as CD, DVD, access code etc. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Codice libro della libreria 1435400364GOA