Guide to Meat Identification, Fabrication and Utilization

Schneller, Thomas

Published by Cengage Learning, Inc
ISBN 10: 1428319948 / ISBN 13: 9781428319943
Used / Quantity Available: 0
Available From More Booksellers
View all  copies of this book

About the Book

We're sorry; this specific copy is no longer available. AbeBooks has millions of books. We've listed similar copies below.

Description:

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 #

About this title:

Book ratings provided by Goodreads:
4.4 avg rating
(5 ratings)

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.

"About this title" may belong to another edition of this title.

Bibliographic Details

Title: Guide to Meat Identification, Fabrication ...
Publisher: Cengage Learning, Inc
Book Condition: New

Top Search Results from the AbeBooks Marketplace

1.

Thomas Schneller, Culinary Institute of America
Published by Delmar Cengage Learning (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
Used Hardcover Quantity Available: 1
Seller:
HPB-Ohio
(Dallas, TX, U.S.A.)
Rating
[?]

Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: Acceptable. Item is intact, but may show shelf wear. Pages may include notes and highlighting. May or may not include supplemental or companion material. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0000969732

More Information About This Seller | Ask Bookseller a Question

Buy Used
19.71
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

2.

Culinary Institute of America; Schneller, Thomas
Published by Delmar Cengage Learning (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
New Hardcover Quantity Available: 1
Seller:
Media Neat
(Glenview, IL, U.S.A.)
Rating
[?]

Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: New. Brand New, Gift conditionWe Ship Every Day! Free Tracking Number Included! International Buyers Are Welcome! Satisfaction Guaranteed!. Bookseller Inventory # 343095253t

More Information About This Seller | Ask Bookseller a Question

Buy New
23.06
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

3.

Thomas Schneller; Culinary Institute of America
Published by Delmar Cengage Learning (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
Used Hardcover Quantity Available: 1
Seller:
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SONG1428319948

More Information About This Seller | Ask Bookseller a Question

Buy Used
35.53
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

4.

Schneller, Thomas, Culinary Institute of America
Published by CENGAGE Delmar Learning (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
Used Hardcover Quantity Available: 1
Seller:
Massivebooks
(Bilston, United Kingdom)
Rating
[?]

Book Description CENGAGE Delmar Learning, 2009. Hardcover. Book Condition: Good. Gift note scribbled inside Good items may show signs of prior usage and have cover and corners worn, but items is in good overall condition inside and out. May contain stickers/stamps or previous owners name (May contain gift note). For detailed description please contact seller. Bookseller Inventory # mon0001362648

More Information About This Seller | Ask Bookseller a Question

Buy Used
37.59
Convert Currency

Add to Basket

Shipping: 10.50
From United Kingdom to U.S.A.
Destination, Rates & Speeds

5.

Culinary Institute of America, Thomas Schneller
Published by Delmar Cengage Learning (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
New Hardcover Quantity Available: 1
Seller:
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Delmar Cengage Learning, 2009. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX1428319948

More Information About This Seller | Ask Bookseller a Question

Buy New
38.20
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

6.

Thomas (Thomas Schneller) Schneller
Published by Delmar Cengage Learning 2009-02-03 (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
Used Hardcover Quantity Available: 1
Seller:
Lost Books
(AUSTIN, TX, U.S.A.)
Rating
[?]

Book Description Delmar Cengage Learning 2009-02-03, 2009. Hardcover. Book Condition: good. 001. 1428319948. Bookseller Inventory # 538411

More Information About This Seller | Ask Bookseller a Question

Buy Used
39.21
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

7.

Culinary Institute of America
ISBN 10: 1428319948 ISBN 13: 9781428319943
Used Quantity Available: 2
Seller:
Best Book Discounts
(Temple Terrace, FL, U.S.A.)
Rating
[?]

Book Description Book Condition: Very Good. In good condition and ready for quick shipment to any US location by an experienced and reliable seller. CDs and Access codes may not be included as is the case with most used books. Thanks for shopping with us!. Bookseller Inventory # 252021

More Information About This Seller | Ask Bookseller a Question

Buy Used
39.49
Convert Currency

Add to Basket

Shipping: 2.90
Within U.S.A.
Destination, Rates & Speeds

8.

The Culinary Institute of America (CIA)
Published by Cengage Learning, Inc (2009)
ISBN 10: 1428319948 ISBN 13: 9781428319943
New Quantity Available: > 20
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description Cengage Learning, Inc, 2009. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # CN-9781428319943

More Information About This Seller | Ask Bookseller a Question

Buy New
44.62
Convert Currency

Add to Basket

Shipping: 9.01
From United Kingdom to U.S.A.
Destination, Rates & Speeds

9.

The Culinary Institute of America (CIA), Thomas Schneller
Published by Cengage Learning, Inc
ISBN 10: 1428319948 ISBN 13: 9781428319943
New Hardcover Quantity Available: 1
Seller:
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Cengage Learning, Inc. Hardback. Book Condition: new. BRAND NEW, Guide to Meat Identification, Fabrication and Utilization, The Culinary Institute of America (CIA), Thomas Schneller, 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. Bookseller Inventory # B9781428319943

More Information About This Seller | Ask Bookseller a Question

Buy New
48.55
Convert Currency

Add to Basket

Shipping: 6.95
From United Kingdom to U.S.A.
Destination, Rates & Speeds

10.

Culinary Institute of America
ISBN 10: 1428319948 ISBN 13: 9781428319943
New Quantity Available: > 20
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2009. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # VD-9781428319943

More Information About This Seller | Ask Bookseller a Question

Buy New
50.03
Convert Currency

Add to Basket

Shipping: 3
Within U.S.A.
Destination, Rates & Speeds

There are 8 more copies of this book

View all search results for this book