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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Kitchen Pro Series Guide to Meat Identification Fabrication and Utilization
Author: Thomas Schneller, 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 p...  more »
ISBN-13: 9781428319943
ISBN-10: 1428319948
Publication Date: 2/3/2009
Pages: 288
Edition: 1
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Publisher: Delmar Cengage Learning
Book Type: Hardcover
Members Wishing: 1
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