{"product_id":"9780470404164","title":"Seafood Handbook The Comprehensive Guide to Sourcing, Buying and Preparation","description":"\u003ch1\u003eSeafood Handbook\u003c\/h1\u003e\u003ch2\u003eThe Comprehensive Guide to Sourcing, Buying and Preparation\u003c\/h2\u003e\u003ch3\u003eThe Editors of Seafood Business | James Peterson\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eUpdated to include a number of new species not previously include, \u003ci\u003eSeafood Handbook, Second Edition\u003c\/i\u003e 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.\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eDiversified Business Communications\u003c\/i\u003e\u003c\/b\u003e is a global magazine and tradeshow company, specializing in the seafood and foodservice industries. It publishes a wide array of trade magazines including \u003ci\u003eSeafood Business; National Fisherman; Kosher Today; WorkBoat;\u003c\/i\u003e and \u003ci\u003eOrganic Products\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003eAfter studying chemistry at the University of California at Berkeley, \u003cb\u003eJames Peterson\u003c\/b\u003e fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three-star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York's Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump's New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of \u003ci\u003eSauces: Classical and Contemporary Sauce Making\u003c\/i\u003e, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, V\u003ci\u003eegetables\u003c\/i\u003e, appeared in the spring of 1998.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e10 March 2009\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780470404164\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eSpiral \/ bound\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e288\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e36.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44311120576652,"sku":"9780470404164","price":71.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780470404164_39e8751b-415a-43ca-b9c7-96a5da6135e9.jpg?v=1780208036","url":"https:\/\/lateknightbooks.com\/products\/9780470404164","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}