Barzilay, Sam creator text 2025 monographic eng

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x, 317 pages : colored illustration ; 28 cm. ch. 1. Introduction to fish ; 1. Types of fish ; 2. Common varieties of fish -- ch. 2. Introduction to shellfish ; 1. Types and characteristics of shellfish ; 2. Common varieties of shellfish -- ch. 3. Handling seafood safely ; 1. Checking seafood for quality ; 2. Freezing and storing seafood ; 3. Thawing seafood ; 4. Minimizing seafood wastage -- ch. 4. Preparing fish for cooking ; 1. Scaling and gutting a fish ; 2. Filleting a fish ; 3. Cutting portions of fish -- ch. 5. Preparing shellfish for cooking ; 1. Cleaning and deveining shrimps and prawn ; 2. Getting crabmeat ; 3. Cleaning oysters, mussels. and clams ; 4. Cleaning a squid -- ch. 6. Cooking seafood dishes ; 1. Roasting and baking seafood ; 2. Broiling and grilling seafood ; 3. Sauteing and searing seafood ; 4. Frying seafood ; 5. Braising and stewing seafood ; 6. Steaming and poaching seafood -- ch. 7. Plating seafood dishes ; 1. Checking seafood for doneness ; 2. Guidelines for plating seafood ; 3. Common accompaniments for seafood dishes. Sam Barzilay. Includes index Includes bibliographical references Cooking (Seafood) TX 747 B37 2025 9798895601860 260506 20260507094534.0