Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization 1st Edition
Culinary Institute of America | Mark Ainsworth
ISBN-13: 9781435400368 | ISBN-10: 1435400364
© 2010 | Published |  352  Pages

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US $93.95
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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.

  • 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.
    Appendix A: References.
    Appendix B: Conversions.

    • Offers practical information on fabricating and utilization.
    • Additional features include storage information, basic preparation methods, and recipes.
    • Full color photographs show the distinct differences in each type of fish, which is essential in meat identification.
    For more information about these supplements, or to obtain them, contact your Learning Consultant

    • Instructor's Manual for Ainsworth/Culinary Institute of America's Kitchen Professional Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
      ISBN-10: 1435400372 | ISBN-13:9781435400375
      List Price = 0.00

    • 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

      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.