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Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.
- Sales Rank: #731730 in Books
- Published on: 2009-03-10
- Original language: English
- Number of items: 1
- Dimensions: 10.80" h x .70" w x 8.50" l, 2.20 pounds
- Binding: Spiral-bound
- 288 pages
Review
“It wouldn’t be very difficult to breeze through the book and gain quite an impressive knowledge of almost all the seafood varieties offered in the market today.” (The Gastronomer’s Bookshelf, April 2009)
About the Author
Paris-trained James Peterson, an award-winning cookbook writer and former chef and proprietor of Le Petit Robert, has taught at The French Culinary Institute of New York and Peter Kump's New York Cooking School. He lives in Brooklyn, New York.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Good book
By Melanie
Not only is this book a necessity for chefs-in-training, it's extremely beneficial to any other person who loves using fish in cooking, or even just someone who loves the ocean and wants to do their part in protecting it. Delivery was quick and the book arrived in excellent condition. Very much worth the investment!
0 of 0 people found the following review helpful.
Highest Recommendation
By bfreberg
Best book for fish and shellfish available. Detailed, colorful, and jam-packed with insight of the market. A must-have for any food or culinarian's collection
0 of 0 people found the following review helpful.
The Seafood Handbook.....Indispensable.
By Michael Rizzo
I purchased a copy for myself a year ago because my seafood vendor uses the book. I gave my sous chef's each a copy because I find the info indispensable.
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