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판매가 |
104,900원 → 83,900원  20% |
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마일리지 |
 1% 1,050원 |
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발행일 |
2009-02-03 | 중량: 1.14 kg | 사이즈: 23.4*27.7*2.8 cm
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ISBN |
1428319948 |
9781428319943
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기타정보 |
원서 | 0쪽
| $ 94.95
| Hardcover
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예상입고일
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배송비 |
무료배송
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정가, 판매가는 항공 운임료 포함 |
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| 판매시작 알림 SMS 신청 |
출간예정/품절/일시품절/절판 상태의 상품이
판매개시되면, SMS알림을 신청하신 고객님께
알림SMS를 발송해 드립니다.
(단, 문자메세지 확인 후 즉시 구매하지 않으면
재고가 소진될 수 있습니다.) |
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| 재료별
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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 CIAas 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 Americaas Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. |
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| 준비 중입니다. |
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| 준비 중입니다. |
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