Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication an. A7
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization is a comprehensive textbook authored by the Culinary Institute of America and Mark Ainsworth. Published by Delmar Cengage Learning in 2009, this new edition covers a range of subjects such as nature, cooking, and business & economics. With a focus on fish and seafood, the book provides detailed information on identification, fabrication, and utilization in the food industry. It is a valuable resource for those interested in careers in the culinary arts or specific ingredients used in seafood dishes. This hardcover book spans 352 pages and is written in English, making it a practical and informative guide for professionals in the field.
Specifications
| Release Year | 2009 |
| ISBN | 9781435400368 |
| Publisher | Delamr Cengage Learning |
| Item Length | 11 in |
| Publication Year | 2009 |
| Series | Kitchenpro Ser. |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Item Height | 1 in |
| Features | New Edition |
| Item Weight | 48 Oz |
| Item Width | 9 in |
| Number Of Pages | 352 Pages |
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization is a comprehensive textbook authored by the Culinary Institute of America and Mark Ainsworth. Published by Delmar Cengage Learning in 2009, this new edition covers a range of subjects such as nature, cooking, and business & economics. With a focus on fish and seafood, the book provides detailed information on identification, fabrication, and utilization in the food industry. It is a valuable resource for those interested in careers in the culinary arts or specific ingredients used in seafood dishes. This hardcover book spans 352 pages and is written in English, making it a practical and informative guide for professionals in the field.
