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.