Guide to Meat Identification, Fabrication and Utilization купить недорого в интернет-магазине - RELOD | ISBN 9781428319943

Guide to Meat Identification, Fabrication and Utilization

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ISBN 9781428319943
Издатель Heinle/Cengage Learn
Язык English
Год издания 2009
Страницы 288
Вес (грамм) 1180
 

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.
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