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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

   
지은이 Thomas Schneller   |   출판사 DELMAR  |   발행일 2009년 02월 03일   |   언어 : English
 
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판매가 104,900원83,900원 20%
마일리지 1% 1,050원
발행일 2009-02-03 | 중량: 1.14 kg | 사이즈: 23.4*27.7*2.8 cm
ISBN 1428319948 |  9781428319943
기타정보 원서 | 0쪽 | $ 94.95 | Hardcover
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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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