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.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Clifton Park, N.J.
DELMAR CENGAGE Learning
2009
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| Series: | Kitchen Pro series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam#a2200000#i#4501 | ||
|---|---|---|---|
| 001 | wils-424331 | ||
| 005 | 202402310059 | ||
| 008 | 240123t20092009NYU ag# ##001 ##eng#D | ||
| 020 | # | # | |a 9781428319943 |q hardback |
| 020 | # | # | |a 1428319948 |q hardback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 090 | 0 | 0 | |a TX749 |b .S266 2009 |
| 100 | 1 | # | |a Schneller, Thomas |e author |
| 245 | 1 | 0 | |a Kitchen Pro Series |b Guide to Meat Identification, Fabrication and Utilization |c Thomas Schneller |
| 246 | 3 | 0 | |a Meat identification, fabrication, utilization |
| 264 | # | 1 | |a Clifton Park, N.J. |b DELMAR CENGAGE Learning |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a xiv, 288 pages |b illustrations |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Kitchen Pro series |
| 500 | # | # | |a At head of title: The Culinary Institute of America |
| 504 | # | # | |a Includes bibliographical references: p. 270 and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Meat cuts |v Identification |
| 650 | # | 0 | |a Cooking (Meat) |
| 650 | # | 0 | |a Meat |
| 830 | # | 0 | |a Kitchen Pro series |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=424331 |
| 964 | # | # | |c BOK |d HM |
THE HOME BUTCHER Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game