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Sinopsis
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.
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Acerca de los autores
Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976�1999 and was involved in all aspects of the business including all purchasing.
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor�s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world�s premier culinary college. Visit the CIA online at www.ciachef.edu.
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
CENGAGE Delmar Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Fair. 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. Nº de ref. del artículo: 00108100557
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Imagen de archivo
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
CENGAGE Delmar Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
Antiguo o usado
Tapa dura
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Good. 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. Nº de ref. del artículo: 00105320697
Comprar usado
EUR 6,04
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Meat: Identification, Fabrication, Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G1428319948I4N00
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Meat: Identification, Fabrication, Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
Antiguo o usado
Tapa dura
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G1428319948I3N00
Comprar usado
EUR 6,05
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Se envía dentro de Estados Unidos de America
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Imagen de archivo
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
CENGAGE Delmar Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
Antiguo o usado
Tapa dura
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardback. Condición: Good. 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. Nº de ref. del artículo: CIN1428319948G
Comprar usado
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_470055586
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Condición: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media. Nº de ref. del artículo: WNCTV.1428319948.G
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Publicado por
Cengage Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
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Hardcover. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: 70L75_47_1428319948
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