Kitchen Pro Series Guide to Produce

The authors offer the definitive manual for identifying, classifying, and utilizing produce that is ideal for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts.

About the CIA Author
Biography
Acknowledgements
Selecting Produce
Salad and Cooking Greens
Cabbage Family
Mushrooms
Stalks
Onions
Roots and Tubers
Pod and Seed Vegetables
Tomatoes
Peppers
Squash
Herbs
Apples and Pears
Citrus
Grapes and Berries
Stone Fruits
Melons
Tropical Fruits
Preparing Produce
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 Jalape?o
Coleslaw Onion Foccacia Glazed
Carrots and Parsnips with Thyme
Braised Red Cabbage Baked
Tomatoes with Goat Cheese Fresh Harissa
Onion Soup Gratin?e Italian
Sausage with Onion and Pepper Saut? 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 Saut?ed Brussels Sprouts with Pancetta
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Kitchen Pro Series Guide to Produce Identification, Fabrication and Utilization

Summary

Table of Contents

Supplemental Materials