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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THE HOME BUTCHER Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game
Meat
The art of beef cutting a meat professional's guide to butchering and merchandising
