Research Guides: BFS 104: Basic Culinary Skills Theory: Fish & Seafood

Fish

Fish by Mark Bittman
Call Number: 641.692 B624
ISBN: 9780025107755
Publication Date: 1994-07-14
Fish Without a Doubt by Rick Moonen; Roy Finamore; Rick Moonen; Roy Finamore
Call Number: 641.692 M818f 2008
ISBN: 9780618531196
Publication Date: 2008-04-29
Fish and Shellfish by James Peterson
Call Number: 641.692 P485f 1996
ISBN: 9780688127374
Publication Date: 1996-04-15
Kitchen Pro Series by Culinary Institute of America; Mark Ainsworth
Call Number: 641.692 A297f
ISBN: 9781435400368
Publication Date: 2009-02-04
Fish on a First-Name Basis by Rob DeBorde
Call Number: 641.692 D287f
ISBN: 9780312342203
Publication Date: 2006-04-04

The Joy of Seafood by Barton Seaver
Call Number: 641.692 S442j 2019
ISBN: 9781454921981
Publication Date: 2019-10-01
Oyster by Drew Smith
Call Number: 641.694 S645o 2015
ISBN: 9781419719226
Publication Date: 2015-10-06
Nathalie Dupree's Shrimp and Grits by Nathalie Dupree
Call Number: 641.695 D942a
ISBN: 9780941711838
Publication Date: 2006-04-21
The Modern Seafood Cookbook by Edward Brown; Arthur Boehm
Call Number: 641.692 B877s
ISBN: 9780517702413
Publication Date: 1995-11-21
Presents more than 250 recipes, ranging from crabcakes and seared tuna tenderloin to clam rolls and oyster stew.
The Great Lobster Cookbook by Matt Dean Pettit
Call Number: 641.695 P511g 2014
ISBN: 9780449016282
Publication Date: 2014-10-28