ORDER THIS BOOK!!!!
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: 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 (View shipping rates and policies)
About the Author
Thomas Schneller is a Certified Hospitality Educator and assistant professor at The Culinary Institute of America. He was also the head chef and owner of Schneller?s Meats, chef and owner of Schneller?s Restaurant, and assistant chef and manager of Schneller?s Caterers. His professional experience allows him to view the market from the perspective of both an educator and a business operator.
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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