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Thread: Meat: Identification, Fabrication and Utilization(Kitchen Pro Series)

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    Default Meat: Identification, Fabrication and Utilization(Kitchen Pro Series)

    Meat Identification, Fabrication and Utilization(Kitchen Pro Series)

    by:Thomas Schneller, Culinary Institute of America







    Product Details

    Hardcover: 288 pages
    Publisher: Delmar Cengage Learning; 1 edition (February 3, 2009)
    Language: English
    ISBN-10: 1428319948
    ISBN-13: 978-1428319943
    Product Dimensions: 10.9 x 9.1 x 0.9 inches
    Shipping Weight: 2.6 pounds
    Size:11,5 MB


    Book Description

    Series: Kitchen Pro | Publication Date: February 3, 2009

    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.

    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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    Default Re: Meat: Identification, Fabrication and Utilization(Kitchen Pro Series)

    Guide to Meat Identification, Fabrication and Utilization
    Kitchen Pro Series

    2009



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