Kitchen Pro Series Guide to Meat Identification Fabrication and Utilization

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.

Kitchen Pro Series  Guide to Meat Identification  Fabrication and Utilization

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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

More Books:

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Language: en
Pages: 288
Authors: Culinary Institute of America, Thomas Schneller
Categories: Business & Economics
Type: BOOK - Published: 2009-02-03 - Publisher: 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
Kitchen Pro Series: Guide to Purchasing
Language: en
Pages: 320
Authors: Thomas Schneller, Brad Matthews, Culinary Institute of America
Categories: Business & Economics
Type: BOOK - Published: 2011-04-07 - Publisher: Cengage Learning

The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written
The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
Language: en
Pages: 320
Authors: Thomas Schneller
Categories: Business & Economics
Type: BOOK - Published: 2009-09-24 - Publisher: Cengage Learning

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
Language: en
Pages: 352
Authors: Culinary Institute of America, Mark Ainsworth
Categories: Business & Economics
Type: BOOK - Published: 2009-02-04 - Publisher: Cengage Learning

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful
The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
Language: en
Pages: 320
Authors: Thomas Schneller
Categories: Business & Economics
Type: BOOK - Published: 2009-09-24 - Publisher: Cengage Learning

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of