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Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization,9781428319943
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Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

by ;
Edition:
1st
ISBN13:

9781428319943

ISBN10:
1428319948
Format:
Hardcover
Pub. Date:
2/3/2009
Publisher(s):
Cengage Learning

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What version or edition is this?
This is the 1st edition with a publication date of 2/3/2009.
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Summary

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.

Table of Contents

What is Meat?
Beef
Veal
Pork
Lamb
Game
Safety and Sanitation
Nutrition
Appendix A
References
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.


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