Kitchen Pro Series: Meat and Seafood Identification, Fabrication and Utilization

Tara Fitzpatrick

Meat: Identification, Fabrication and Utilization

by Thomas Schneller

2009, Delmar Cengage Learning, $71.95, and

Fish and Seafood: Identification, Fabrication and Utilization

by Mark Ainsworth

2009, Delmar Cengage Learning, $71.95

Foodservice managers, chefs, purchasing agents, suppliers and vendors alike will find an invaluable guide in both new books in the Kitchen Pro Series from the Culinary Institute of America: Meat and Fish and Seafood.

Both books are written for professionals and are well illustrated and detailed in their descriptions of methods of identifying species and cuts, purchasing, fabricating and storing. Basic preparation — with an eye toward economical solutions — is demonstrated in easy-to-follow format. Both classic and contemporary cooking are represented in tested recipes. Consumer and foodservice issues are also covered here, leaving just about no stone unturned in terms of local sourcing, food costs, flavors and animal-production practices.

In Meat, Schneller focuses on helping readers understand portion control and waste, paramount for survival in today's economy. Meat also wastes no time getting into time honored and more obscure methods of preparation. Turn here for how-tos on fabricating a whole suckling pig or butterflying a leg of lamb for grilling.

Similarly, Fish and Seafood aims to educate readers on menu trends relevant to today's market. Sustainability is addressed in detail. Readers will find the meaning of the buzzwords that surround this hot-button issue, including “algaculture,” “sea ranching” and “aquaponics.”

The Kitchen Pro Series comprises six components, four of which will be released later this year and next. (Poultry is due out in the fall.) To find out more, visit www.culinary.delmar.com