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Home > Hospitality and Culinary Arts > Culinary Arts > Meat & Seafood Fabrication
Seafood Handbook
Seafood Handbook
Diversified Business Communications
ISBN: 978-0-471-77350-4
©2005
256 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Hallmark Features  |  Sample Chapters
Hallmark Features
  • Features over 700 species of finfish and shellfish, 100 of which are new to the 2005 edition
  • Offers details on sourcing, cooking, nutrition, product forms, and seasonal availability for each species
  • In addition to scientific, market and common names, the handbook gives species names in French, German, Italian, Japanese, and Spanish
  • Includes oversized reference posters
 

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