Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization

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Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization

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.

Statement of Responsibility

Author(s)

Schneller, Thomas - Personal Name

Edition

Call Number

641.3 Sch k

ISBN/ISSN

9781428319943

Subject(s)

Hospitality
Kitchen
Meat

Classification

641.3

Series Title

GMD

Text

Language

Indonesia

Publisher

Delmar Cengage Learning

Publishing Year

2009

Publishing Place

USA

Collation

288p.

Specific Detail Info

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