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Found 1 from your keywords: subject="Gastronomy Culinary"
cover
Meat: Indentification Fabrication Utilization
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Schneller, Thomas

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,…

Edition
-
ISBN/ISSN
978-142-8319-94-3
Collation
288p.
Series Title
-
Call Number
641 SCH m