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Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

Culinary Institute of America

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Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

by Culinary Institute of America
Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization
Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

Comprehensive guide to professional meat preparation

If you're keen on mastering the art of butchery or just want to better understand the meats you cook with, this book would be perfect for you. It's like having an expert mentor in your kitchen, guiding you through each cut and preparation, ensuring you're equipped with the know-how to handle meats with confidence. Whether you're a professional chef or a home cook with a penchant for culinary precision, this detailed guide is sure to elevate your skills and appreciation for meat fabrication.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization

by Culinary Institute of America
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9781428319943
Author: Culinary Institute of America
Publisher: Cengage Learning
Date of Publication: 2009-02-03
Format: Hardcover
Related Collections: Food & Drink, Business
Related Topics: Cooking, Food, Culinary
Goodreads rating: 4.57
(rated by 7 readers)

Description

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.
 

Comprehensive guide to professional meat preparation

If you're keen on mastering the art of butchery or just want to better understand the meats you cook with, this book would be perfect for you. It's like having an expert mentor in your kitchen, guiding you through each cut and preparation, ensuring you're equipped with the know-how to handle meats with confidence. Whether you're a professional chef or a home cook with a penchant for culinary precision, this detailed guide is sure to elevate your skills and appreciation for meat fabrication.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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