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Meat: Indentification Fabrication Utilization

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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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Detail Information

Series Title

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Call Number

641 SCH m

Publisher

Australia : Delmar Cengage Learning., 2009

Collation

288p.

Language

Indonesia

ISBN/ISSN

978-142-8319-94-3

Classification

641

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Gastronomy Culinary

Specific Detail Info

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Statement of Responsibility

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