Item #: 1154153 | Model #: 9781428319943
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

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Product Details
  • Author Name: Culinary Institute of America, Thomas Schneller
  • No of Pages: 304 Pages
  • Publisher: Cengage Learning
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61.79
61.79
https://www.staples-3p.com/s7/is/image/Staples/m001219592
09781428319943
Cengage
Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
Product Description
Meat (Identification, Fabrication and Utilization) by Thomas Schneller - Practical deals with how to fabricate beef, pork, veal, lamb, game and exotic meats

Meat (Identification, Fabrication and Utilization) by Thomas Schneller shows basic preparation methods for each cut with indispensable storage tips. Expert recipes guide chefs inside the home and outside to come up with the best meat cuts.

  • Author Name: Culinary Institute of America, Thomas Schneller
  • No of Pages: 304 Pages
  • Publisher: Cengage Learning
  • Publishing Date: February 03, 2009
  • Language: English
  • ISBN -10: 1428319948
  • ISBN -13: 978-1428319943
  • Edition: 1
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