Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

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Delmar Cengage Learning
  • Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.
  • Author:
    Culinary Institute of America
    Binding:
    Hardcover
    Dewey Decimal Number:
    338
    EAN:
    9781428319943
    Edition:
    1
    ISBN:
    1428319948
    Label:
    Delmar Cengage Learning
    Languages:
    English
    List Price:
    $77.95
    Manufacturer:
    Delmar Cengage Learning
    Number Of Items:
    1
    Number Of Pages:
    288
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-02-03
    Publisher:
    Delmar Cengage Learning
    Studio:
    Delmar Cengage Learning
    Title:
    Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
    Feature:
    <a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>

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