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Meat Identification, Fabrication, Utilization: Guide to Meat Identification, Fabrication and Utilization - Rilegato
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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.
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Da: Goodwill of Western and Northern CT, Bridgeport, CT, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: 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. Codice articolo WNCTV.1428319948.G
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EUR 4,21
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Editore:
CENGAGE Delmar Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
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Rilegato
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: 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. Codice articolo 00105320697
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EUR 6,96
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Quantità: 2 disponibili
Foto dell'editore
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Editore:
CENGAGE Delmar Learning, 2009
ISBN 10: 1428319948
ISBN 13: 9781428319943
Antico o usato
Rilegato
Da: World of Books Inc, Montgomery, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardback. Condizione: 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. Codice articolo CIN1428319948G
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EUR 8,79
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Da: GoldBooks, Denver, CO, U.S.A.
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Hardcover. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo 70L75_47_1428319948
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EUR 68,72
Spedizione EUR 4,90
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Da: 4everBAM, Parker, CO, U.S.A.
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hardcover. Condizione: Very Good. Codice articolo VB2000318376
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EUR 67,98
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Da: BEST BOOK, Richardson, TX, U.S.A.
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hardcover. Condizione: New. Ship within 24hrs. 100% Satisfaction is Our #1 Goal! Codice articolo N5-00114
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EUR 81,91
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Da: DeckleEdge LLC, Albuquerque, NM, U.S.A.
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hardcover. Condizione: new. Codice articolo Shelfdream1428319948
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EUR 138,45
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Meat Identification and Fabrication: A Comprehensive Guide for Food Service Operations
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Brand New. 1st edition. 288 pages. 10.90x9.10x0.90 inches. In Stock. Codice articolo 1428319948
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EUR 140,32
Spedizione EUR 17,87
Spedito da Regno Unito a U.S.A.
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Quantità: 1 disponibili