Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

  • ISBN 13:


  • ISBN 10:


  • Edition: 1st
  • Format: Hardcover
  • Copyright: 02/03/2009
  • Publisher: Cengage Learning

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional features include storage information, basic preparation methods for each cut, and recipes. For those who believe that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that theory with a close examination and explanation of the craft in this clear and concise book.

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