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Meat Identification, Fabrication and Utilization - 09 edition

Meat Identification, Fabrication and Utilization (ISBN10: 1428319948; ISBN13: 9781428319943)
ISBN13: 978-1428319943
ISBN10: 1428319948

Summary: The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional features include storage information, ...show morebasic preparation methods for each cut, and recipes. For those who believe that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that theory with a close examination and explanation of the craft in this clear and concise book. ...show less

Edition/Copyright: 09
Cover: Hardback
Publisher: Delmar Publications
Published: 02/03/2009
International: No

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1428319948 Premium Publisher Direct Books are Like New or Brand New books direct from the publisher sometimes at a discount. Multiple copies are usually available. These books are not available for ...show moreexpedited shipping and may take up to 14 business days to receive. ...show less
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1428319948 BRAND NEW W/FAST SHIPPING! This item is: Kitchen Pro SeriesGuide to Meat Identification, Fabrication and Utilization, 1st Ed., by Culinary Institute of America Thomas Schneller; FORMAT: Bou ...show morend Book; ISBN: 9781428319943. Ships out in 1-2 business days. Choose Expedited for fastest shipping! We cannot ship to PO Boxes/APO Addresses or outside the continental U.S. To avoid ordering the wrong item, please check your item's ISBN number! ...show less
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