Meat: Identification, Fabrication, Utilization

by Thomas Schneller and Culinary Institute of America

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,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1428319948
• ISBN13: 9781428319943
• Release Date: February 2009
• Publisher: Cengage Learning
• Length: 288 Pages
• Weight: 2.56 lbs.
• Dimensions: 1.1" x 9.2" x 10.9"