A La Chef

About the Book

À La Chef is the fish and seafood source book for chefs! Chef Carey provides the modern chef with specific and accurate information on the classification and families of 80 categories of fish, mollusks and crustaceans. 700 species are represented in this remarkable and most comprehensive work of its type. À La Chef is packed with nutritional values information, healthy diet suggestions, and cooking methods for every category of fish and seafood! Additionally, current food safety guidelines are presented for fish and seafood purchasing, receiving, storage, and handling. À La Chef is a must for every kitchen and dining room.

About the Author

Chef Carey is a member of the American Culinary Federation. Mark worked as a chef and consulting chef in award winning restaurants in and outside of the U.S. He taught food safety and nutrition as a chef-instructor, and has served on the advisory board for culinary school programs.