Meat Identification, Fabrication, Utilization - Couverture rigide

Schneller, Thomas; Culinary Institute Of America

 
9781428319943: Meat Identification, Fabrication, Utilization
Couverture rigide
ISBN 10 : 1428319948 ISBN 13 : 9781428319943
Editeur : Delmar Cengage Learning, 2009

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.

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À propos des auteurs

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.

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.

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Éditeur
Delmar Cengage Learning
Date d'édition
2009
Langue
anglais
ISBN 10 
1428319948
ISBN 13 
9781428319943
Reliure
Relié
Nombre de pages
288
Coordonnées du fabricant
non disponible
Personne responsable
non disponible