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Kitchen Pro Series

  • Livre Relié
  • 352 Nombre de pages
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Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds d... Lire la suite
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Description

Auteur
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 Nestlé 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.

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.

Texte du rabat

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.



Résumé
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.

Contenu
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.

Informations sur le produit

Titre: Kitchen Pro Series
Auteur:
Code EAN: 9781435400368
ISBN: 978-1-4354-0036-8
Format: Livre Relié
Editeur: Cengage Learning, Inc
Genre: Technique chimie
nombre de pages: 352
Poids: 1370g
Taille: H279mm x B236mm x T21mm
Année: 2009
Auflage: New ed