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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization,Used
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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 userfriendly, fullcolor 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 wellprimed 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of the Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization? A: The main focus of this guide is to provide comprehensive information on purchasing and fabricating various meat cuts, making it essential for professional chefs, foodservice personnel, and culinary enthusiasts.
- Q: How many pages does the book contain? A: The book contains 288 pages of detailed information and practical guidance.
- Q: Who is the author of this book? A: The author is the Culinary Institute of America, known for its expertise in culinary education.
- Q: What types of meat does the book cover? A: The book covers a wide range of meats including beef, pork, veal, lamb, game, and exotic meats, providing insights into each type.
- Q: Is this book suitable for beginners in cooking? A: Yes, this user-friendly guide is designed for both beginners and experienced cooks, offering practical information that is easy to understand.
- Q: What condition is the book in? A: The book is categorized as 'New', ensuring that it is in excellent condition for readers.
- Q: What type of binding does this book have? A: This edition features a hardcover binding, providing durability for frequent use.
- Q: When was the book published? A: The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization was published on February 3, 2009.
- Q: Does the book include recipes? A: Yes, the book includes recipes along with helpful storage information and basic preparation methods for each cut of meat.
- Q: Is this book part of a series? A: Yes, it is part of the Kitchen Pro Series, which focuses on various kitchen preparation skills.