Shellfish

  • Roy Hayter
Chapter
Part of the HCTB Macmillan Mastercraft book series (HCTBMM)

Abstract

British caterers have a choice of some of the finest shellfish in the world. To make sure that the customer gets the best possible product, shellfish should be bought alive, or very recently cooked from a reliable supplier, and then served as soon as possible.

Keywords

Corn Europe Steam Boiling Smoke 

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Copyright information

© Macmillan Publishers Limited 1992

Authors and Affiliations

  • Roy Hayter
    • 1
  1. 1.Hotel and Catering Training CompanyUK

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