Shellfish Fabrication by the Professional Chef Movie Review 199?

Teaches food industry and kitchen workers how to work with clams, oysters, mussels, scallops, crab, lobster, shrimp and squid to create shellfish appetizers, hos-d'oeuvres and entrees. Part of the Knife Skills Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 21 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To