Seafood Handbook
The Comprehensive Guide to Sourcing, Buying and Preparation
(Sprache: Englisch)
Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms,...
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Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.
Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.
Inhaltsverzeichnis zu „Seafood Handbook “
Foreword.Preface.
Introduction.
Health.
Sustainability.
Aquaculture.
Harvesting.
Distribution.
Product forms.
Preparation.
Safety.
Quality guide.
Finfish.
Anchovy.
Arctic char.
Barracuda.
Barramundi.
Basa/swai.
Bass, black sea.
Bass, Chilean sea.
Bass, European sea.
Bass, hybrid striped.
Bluefish.
Bream.
Carp.
Catfish.
Cobia.
Cod.
Croaker.
Cusk.
Dogfish.
Dory.
Drum.
Eel.
Escolar.
Flounder.
Grouper.
Haddock.
Hake.
Halibut.
Herring.
Hoki.
Kingklip.
Lingcod.
Mackerel, Atlantic.
Mahimahi.
Marlin.
Moi.
Monkfish.
Mullet.
Opah.
Orange roughy.
Perch, Atlantic ocean.
Perch, Lake Victoria.
Perch, yellow.
Pollock, Alaska.
Pompano.
Porgy.
Rockfish.
Sablefish.
Salmon, Atlantic.
Salmon, chinook.
Salmon, chum.
Salmon, coho.
Salmon, pink.
Salmon, sockeye.
Shad, American.
Shark, mako.
Skate.
Smelt.
Snapper.
Sole, Dover.
Sturgeon.
Swordfish.
Tilapia.
Tilefish.
Trout, rainbow.
Tuna, albacore.
Tuna, bluefin.
Tuna, yellowfin.
Turbot.
Wahoo.
Walleye.
Whitefish.
Wolffish.
Yellowtail.
Shellfish.
Abalone.
Clam, geoduck.
Clam, hardshell.
Clam, softshell.
Clam, surf.
Cockle.
Conch.
Crab, blue.
Crab, Dungeness.
Crab, Jonah.
Crab,
... mehr
king.
Crab, rock.
Crab, snow.
Crab, spanner.
Crab, stone.
Crawfish.
Cuttlefish.
Langostino.
Lobster, American.
Lobster, spiny.
Mussel, blue.
Mussel, green.
Octopus.
Oyster, Eastern.
Oyster, European.
Oyster, Pacific.
Scallop, bay.
Scallop, sea.
Sea urchin.
Shrimp, black tiger.
Shrimp, Chinese white.
Shrimp, freshwater.
Shrimp, Gulf.
Shrimp, Pacific white.
Shrimp, pink.
Shrimp, rock.
Squid.
Glossary of market terms.
Index.
Crab, rock.
Crab, snow.
Crab, spanner.
Crab, stone.
Crawfish.
Cuttlefish.
Langostino.
Lobster, American.
Lobster, spiny.
Mussel, blue.
Mussel, green.
Octopus.
Oyster, Eastern.
Oyster, European.
Oyster, Pacific.
Scallop, bay.
Scallop, sea.
Sea urchin.
Shrimp, black tiger.
Shrimp, Chinese white.
Shrimp, freshwater.
Shrimp, Gulf.
Shrimp, Pacific white.
Shrimp, pink.
Shrimp, rock.
Squid.
Glossary of market terms.
Index.
... weniger
Bibliographische Angaben
- Autor: The Editors of Seafood Business
- 2009, 2. Aufl., 288 Seiten, Maße: 22,1 x 27,9 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0470404167
- ISBN-13: 9780470404164
Sprache:
Englisch
Rezension zu „Seafood Handbook “
"It wouldn't be very difficult to breeze through the book and gain quite an impressive knowledge of almost all the seafood varieties offered in the market today." (The Gastronomer's Bookshelf, April 2009)
Pressezitat
"It wouldn't be very difficult to breeze through the book and gain quite an impressive knowledge of almost all the seafood varieties offered in the market today." ( The Gastronomer's Bookshelf , April 2009)
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