Guide to Meat Identification, Fabrication, and Utilization Schneller, Thomas Primary Author mixed material bibliography USA Delmar Cengage Learning 2009 monographic id Indonesia

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288p. This book the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. 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. Meat Kitchen Hospitality 641.39781428319943 Podomoro University Digital Library 641.3 Sch k 2014.12.0433 My Library 641.3 Sch k 2014.12.0434 My Library 641.3 Sch k images_%288%29.jpg.jpg 181 2014-12-12 15:44:23 2019-12-19 10:22:25 machine generated