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Meat Identification, Fabrication and Utilization(Kitchen Pro Series)
by:Thomas Schneller, Culinary Institute of America
Product Details
Hardcover: 288 pages
Publisher: Delmar Cengage Learning; 1 edition (February 3, 2009)
Language: English
ISBN-10: 1428319948
ISBN-13: 978-1428319943
Product Dimensions: 10.9 x 9.1 x 0.9 inches
Shipping Weight: 2.6 pounds
Size:11,5 MB
Book Description
Series: Kitchen Pro | Publication Date: February 3, 2009
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.
Table of contents
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.
by:Thomas Schneller, Culinary Institute of America
Product Details
Hardcover: 288 pages
Publisher: Delmar Cengage Learning; 1 edition (February 3, 2009)
Language: English
ISBN-10: 1428319948
ISBN-13: 978-1428319943
Product Dimensions: 10.9 x 9.1 x 0.9 inches
Shipping Weight: 2.6 pounds
Size:11,5 MB
Book Description
Series: Kitchen Pro | Publication Date: February 3, 2009
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.
Table of contents
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.
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