Schneller Thomas (44 results)

Condition: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.…

Hardback. Condition: Fair. 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.…

Hardback. Condition: Good. 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.…

Hardcover. Condition: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Hardcover. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Condition: Fair. 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.…

Hardback. Condition: Good. 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.…

Hardback. Condition: Good. The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.…

Hardcover. Condition: Good. Book in Good condition.

Hardcover. Condition: Like New. Like New. Book Jacket Condition: Like New. Appears as new and unread. At head of title: The Culinary Institute of America.xiv, 263 p. : col. ill. ; 29 cm. 263 pages. Poultry, Cooking (Poultry).

Hardcover. Condition: Very Good. Book in Very Good condition.

Condition: acceptable. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved, dog eared or creased page s ; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.…

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condition: Fair. Book in Fair condition.

196 + 216 S., brosch., guter Zustand.

Hardcover. Condition: Good. Book in Good condition.

Hardcover. Condition: Good. Hb, no dj, x + 991pp. Fair+ to Good copy with crease along spine, previous owner's name on title page, tanning to page edges and light cover wear. Targetted at undergraduates and first year graduate students. Contents: the Covalent bond; Some fundamentals of organic chemistry; Acids & bases; Aliphatic nucleophilic substitution; Intramolecular cationic rearrangements; Carbanions, carbenes & electrophilic aliphatic substitution; Addition & elimination reactions; Reactions of carbonyl compoiunds; Radical reactions; Theory of pericyclic reactions; Application of the pericyclic selection rules; Photochemistry.…

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good-. 1st Edition (Unstated); Third Printing. 9.5 X 0.75 X 11.5 inches; 263 pages; Closed tear to DJ. Sticker on back of DJ. Very Good overall condition otherwise. No other noteworthy defects. No writing.; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be packaged with care and ship on the same or next business day. Buy with confidence.…

Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Hardcover. Condition: Near Fine. Dust Jacket Condition: Fine. Stiff unmarked book, in crisp dust jacket; about new but for slightly bowed boards.; The Kitchen Pro Series; 11.0 X 9.0 X 0.8 inches; 320 pages.

kart. Condition: Wie neu. 131 S. : graph. Darst. ; 25 cm Sprache: Deutsch Gewicht in Gramm: 550.

Hardcover. Condition: Brand New. 1st edition. 263 pages. 11.50x9.50x0.75 inches. In Stock.

hardcover. Condition: Very Good.

152 S., broschiert ; Literaturverzeichnis S. 135-146 ; 21 cm ; auf mehreren Seiten Bleistift-Anstreichungen im Text, Nameneintrag auf Vorsatz, sonst guter Zustand .

hardcover. Condition: New. Ship within 24hrs. 100% Satisfaction is Our #1 Goal.

Broschiert. Condition: Gut. 217 Seiten Innerhalb Deutschlands Versand je nach Größe/Gewicht als Großbrief bzw. Bücher- und Warensendung mit der Post oder per DHL. Rechnung mit MwSt.-Ausweis liegt jeder Lieferung bei. Sprache: Deutsch Gewicht in Gramm: 400.

kart. 199 S. ; 25 cm Sehr guter Zustand. Leseseiten sind sauber und ohne Markierungen. Ausgeschiedenes Bibliotheksexemplar mit den üblichen Kennzeichnungen. 9783769178173 Sprache: Deutsch Gewicht in Gramm: 458.

Hardcover. Condition: new. New Copy. Customer Service Guaranteed.

Condition: New. pp. xiv + 263 Illus. (Col.).

Softcover. Condition: Sehr gut. Theoretische Voraussetzungen, angewandte Gesprächstechniken und praktische Konzepte, 204 Seiten, sauberes Exemplar, 17x24 cm.