000			01761nam a2200253Ia 4500
001			105842
003			0000000000
005			20211104002734.0
008			051220s2005 meumb f a001 0 eng d
020			_a471773506
035			_a(AEA)3F66594AF00645CFAAF99BF266822075
050			_aTX 747 _b.Se12 2005
245		0	_aSeafood handbook : _bthe comprehensive guide to sourcing, buying and preparation / _c[handbook editor, Linda Skinner].
260			_aPortland, Me. : _bDiversified Business Communications, _cc2005.
300			_a256 p. : _bcol. ill., col. maps _c28 cm.
500			_aIncludes index.
500			_aTitle from cover.
520			_aContains over 100 species of finfish and shellfish from around the globe. Offers details on sourcing, cooking, nutrition, and seasonal availability for each species. The first few chapters are devoted to issue on sustainability, health and safety, aquaculture, harvesting, distribution, product forms and preparation. Each species (finfish and shellfish) takes up a two-page spread, which has a large painting of the species, the scientific names and common names in a few other languages, a few descriptive paragraphs(on identification and other species features), a product profile(flavor, texture,and storage),cooking tips, a checklist of cooking methods,(bake,broil,fry,etc.), substitutions, global supply (with a map and a list of major supplies, and wether it is farmed or wild), primary products forms (whole, fillets, steaks, smoked, pickled, etc.), nutrition information. Written in simple and light manner.
650			_aCookery (Seafood) _938958
650			_aSeafood _976406
700			_aSkinner, Linda. _998903
942			_cREF
999			_c68235 _d68235