Full Description
Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you're seeking a comprehensive guide to produce, then this publication is for you.
Contents
Contents
Recipe Contents
About the CIA
Author Biography
Acknowledgements
Chapter 1: Selecting Produce
Chapter 2: Salad and Cooking Greens
Chapter 3: Cabbage Family
Chapter 4: Mushrooms
Chapter 5: Stalks
Chapter 6: Onions
Chapter 7: Roots and Tubers
Chapter 8: Pod and Seed Vegetables
Chapter 9: Tomatoes
Chapter 10: Peppers
Chapter 11: Squash
Chapter 12: Herbs
Chapter 13: Apples and Pears
Chapter 14: Citrus
Chapter 15: Grapes and Berries
Chapter 16: Stone Fruits
Chapter 17: Melons
Chapter 18: Tropical Fruits
Chapter 19: Preparing Produce
Chapter 20: Recipes
Glossary
Index
Photo Credits
CIA Conversion Charts
Recipe Contents
Vol au Vent with Mushroom Ragout
Sicilian Style Baby Arugula
Saffron Cauliflower with Onions
Asparagus with Hollandaise
Jalapeño Coleslaw
Onion Foccacia
Glazed Carrots and Parsnips with Thyme
Braised Red Cabbage
Baked Tomatoes with Goat Cheese
Fresh Harissa
Onion Soup Gratinée
Italian Sausage with Onion and Pepper Sauté on Italian Roll
Zucchini Pancakes with Tzatziki Sauce
Pesto
Port Poached Pears with Roquefort and Walnuts
Red Snapper with Grapefruit Salsa
Summer Pudding
Summer Melon Salad with Prosciutto
Avocado and Black Bean Crostini
Spicy Garlic Stir Fried Green Beans
Sautéed Brussels Sprouts with Pancetta
