Free Ebook Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization, by Mark Ainsworth
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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization, by Mark Ainsworth
Free Ebook Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization, by Mark Ainsworth
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About the Author
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.
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Product details
Series: KitchenPro Series
Hardcover: 352 pages
Publisher: Cengage Learning; 1 edition (February 4, 2009)
Language: English
ISBN-10: 1435400364
ISBN-13: 978-1435400368
Product Dimensions:
9.2 x 1 x 10.8 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#380,442 in Books (See Top 100 in Books)
I am a home cook. I took a couple of bootcamp courses at the CIA several years ago, and Mark was one of my instructors. He was very good, and nice to home cooks, by the way. He tried to get us to think about the principles and techniques, and not just follow the recipes. I like CIA textbooks for this reason. I have several. In general they try to teach the principles, and use the recipes as a way to practice the principles. If you are looking for a bunch of good fish recipes, this is probably not the book for you. If you feel you are somewhat lost in a modern fish market, which is now the end distribution point in a complicated food delivery system, and suspect you are being bambozzled by a variety of good sounding names that dont tell you if the fish was prevoiusly frozen, or "well chilled", where the fish was caught, whether it was farm rasied, and if so, where it was farmed raised; then this is a book for you.
GREAT information.Organization is a little unwieldy. You sometimes have to flip to 4 different sections to get all the info you want on ONE particular item. It's a little annoying.I'd like to take an editor's pen to the whole thing. Actually, I want to cut it up and rearrange it so it makes more sense.The content is brilliant, though.
Excellent
purchased for a butchery class but worth buying for home use.
This is a really goood product you can use to identify seafood and other fishes, it was so helpful with my studies, thank you
Exactly as described
Here you got a real expert's book on the fish and seafood subject. Fish identification, cooking methods, international recipes, preparation techniques and much more. A very nice book indeed!
educational
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