Seafood handbook: the comprehensive guide to sourcing, buying and preparation

The Seafood Handbook is the only professional seafood reference book available. It is a comprehensive reference for sourcing, cooking, nutrition, product forms, and seasonal availability of over 100 commercial species of finfish and shellfish. The second edition includes up-to-date overviews of sustainability,aquaculture, harvesting methods, distribution channels, and seafood safety and quality, as well as profiles of ten species that are all-new for this edition, including shad and peekytoe crab. The book features comprehensive information on each species, including flavor and texture graphs, nutrition facts, suggested cooking methods, cooking tips, and global supply maps, as well as common, market and scientific names and French, German, Japanese and Spanish names for each species. Two full-color posters are included with the book, and offer at-a-glance information on the most common fish and shellfish. For foodserviceprofessionals, wholesale buyers, and culinary arts students, the Seafood Handbook is the only resource available with all the facts on how to effectively source high-quality seafood, communicate with customers, explain the benefits of fish and shellfishand boost seafood sales.

• ISBN: 978-0-470-40416-4
• Editorial: John Wiley & Sons
• Encuadernacion: Rústica
• Páginas: 288
• Fecha Publicación: 13/03/2009
• Nº Volúmenes: 1
• Idioma: Inglés