A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts. Series: KitchenPro Series. Num Pages: 288 pages, colour illustrations. BIC Classification: KNS. Category: (P) Professional & Vocational. Dimension: 287 x 237 x 19. Weight in Grams: 1182. . 2009. 1st Edition. Hardcover. . . . . Bookseller Inventory #
Synopsis: 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, 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. For anyone who believes that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.
About the Author:
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976-1999 and was involved in all aspects of the business including all purchasing.
Title: Guide to Meat Identification, Fabrication ...
Publisher: Cengage Learning, Inc
Book Condition: New
Book Description Cengage Learning. Book Condition: Acceptable. A readable copy. All pages are intact, and the cover is intact (However the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. Book may be a price cutter or have a remainder mark. Bookseller Inventory # FU-02-09-07-0117
Book Description Delmar Cengage Learning. Book Condition: Like New. Clean and crisp, no wear and tear. Supplements not guaranteed. Please contact us if you have any Questions. Bookseller Inventory # 055-022456
Book Description Delmar Cengage Learning. Book Condition: Good. May have notes, highlighting, wear and tear. Supplements not guaranteed. Please contact us if you have any Questions. Bookseller Inventory # 067-017808
Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0001079510
Book Description Cengage Learning, Inc 2009-03-05, Clifton Park, 2009. hardback. Book Condition: New. Bookseller Inventory # 9781428319943
Book Description Book Condition: Very Good. This book is in good condition and ready for immediate shipment to any US location by an experienced seller. CDs and Access codes and other peripherals may not be included as is the case with most used books. Thanks for shopping with us. book. Bookseller Inventory # 252021
Book Description Book Condition: New. Bookseller Inventory # 5724922-n
Book Description Cengage Learning, 2009. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 1: What is Meat? 2: Beef. 3: Veal. 4: Pork. 5: Lamb. 6: Game. 7: Safety and Sanitation. 8: Nutrition. Appendix A: References. Glossary. Index. Bookseller Inventory # ABE_book_usedgood_1428319948
Book Description Cengage Learning, 2009. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SKU4117288
Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: Used: Very Good. Bookseller Inventory # SONG1428319948