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

Thomas Schneller

Hardcover

ISBN 10: 1428319948 ISBN 13: 9781428319943

Publisher: Delmar, 2009

Synopsis

"The Kitchen Professional's Guide to Meat" 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.

About this title

Review:

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.

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.

About this edition

• Publisher: Delmar
• Publication date: 2009
• ISBN 10: 1428319948
• ISBN 13: 9781428319943
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288