000			01719nam a22002417a 4500
003			OSt
005			20260507094534.0
008			260506t2025 |||||||| |||| 00| 0 eng d
020			_a9798895601860
050			_aTX 747 _bB37 2025
100	1		_aBarzilay, Sam
245	1	0	_aPreparing seafood dishes / _cSam Barzilay.
264			_aJersey City, USA : _bAlexis Press, _c2025.
300			_ax, 317 pages : _bcolored illustration ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aIncludes index
504			_aIncludes bibliographical references
505	0		_ach. 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.
650		0	_aCooking (Seafood)
942			_2lcc _cBK _kEAC Cavite-FOR
999			_c99658 _d99658