Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization
by Culinary Institute of America; Schneller, ThomasEdition: 1st
Format: Hardcover
Pub. Date: 2009-02-03
Publisher(s): Cengage Learning
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Summary
The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional features include storage information, basic preparation methods for each cut, and recipes. For those who believe that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that theory with a close examination and explanation of the craft in this clear and concise book.
Table of Contents
| What is Meat? | |
| Beef | |
| Veal | |
| Pork | |
| Lamb | |
| Game | |
| Safety and Sanitation | |
| Nutrition | |
| Appendix A | |
| References | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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