Average Reviews:
(More customer reviews)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.
Click Here to see more reviews about: Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
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.
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