Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2nd Edition
March 2009, ©2009
Bass, black sea.
Bass, Chilean sea.
Bass, European sea.
Bass, hybrid striped.
Perch, Atlantic ocean.
Perch, Lake Victoria.
Shrimp, black tiger.
Shrimp, Chinese white.
Shrimp, Pacific white.
Glossary of market terms.
The most comprehensive guide to sourcing, buying, and preparing seafood
Features over 100 species of finfish and shellfish
Formatted in an easy-to-use style, with product profiles, illustrations of the species, nutritional information, cooking tips, primary product forms, global supply maps, and more
New to this edition includes discussion of the health benefits of fish, sustainability, and aquaculture
Comes with two oversized reference posters of finfish and shellfish
In addition to scientific, market, and common names, Seafood Handbook also gives species names in French, German, Italian, Japanese, and Spanish
Includes valuable information on harvesting, distribution, safety, and preparation
Foreword from award-winning cookbook author James Peterson
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Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2nd Edition (US $70.95)
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