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.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Clifton Park, N.J.
DELMAR CENGAGE Learning
2009
|
| Series: | Kitchen Pro series
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | 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. |
|---|---|
| Item Description: | At head of title: The Culinary Institute of America |
| Physical Description: | xiv, 288 pages illustrations 29 cm |
| Bibliography: | Includes bibliographical references: p. 270 and index |
| ISBN: | 9781428319943 1428319948 |
THE HOME BUTCHER Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game