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The only professional seafood reference book available anywhere, the Seafood Handbook's 2005 edition has been expanded to include 100 finfish and shellfish species from around the globe. The 2005 Handbook offers details on sourcing, cooking, nutrition, product forms, and seasonal availability for each species. In addition to scientific, market and common names, the new Handbook also gives species names in French, German, Italian, Japanese and Spanish.
If you buy, source, process, study, sell, prepare, handle or work
with seafood, you need the 2005 Seafood Handbook. The only professional
seafood reference book available anywhere, the Handbook: |
