Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

by Culinary Institute of America
     
 


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… See more details below

Overview


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.

Product Details

ISBN-13:
9781428319943
Publisher:
Cengage Learning
Publication date:
02/03/2009
Series:
KitchenPro Series
Edition description:
New Edition
Pages:
288
Sales rank:
740,376
Product dimensions:
9.20(w) x 10.90(h) x 1.00(d)

Related Subjects

Table of Contents


1: What is Meat? 2: Beef. 3: Veal. 4: Pork. 5: Lamb. 6: Game. 7: Safety and Sanitation. 8: Nutrition. Appendix A: References. Glossary. Index.

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