Kitchen Pro Series
Guide to Meat Identification, Fabrication and Utilization
Meat is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, and food enthusiasts. This full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats.
CHF 99.00
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V105:
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Produktdetails
Weitere Autoren: Culinary Institute of America (Culinary Institute of America, Hyde Park, NY)
- ISBN: 978-1-4283-1994-3
- EAN: 9781428319943
- Produktnummer: 4160654
- Verlag: Cengage Learning, Inc
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 288 S.
- Masse: H28.7 cm x B23.7 cm x D1.9 cm 1'182 g
- Auflage: New ed
- Gewicht: 1182
- Sonstiges: Professional & Vocational
Über den Autor
Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976-1999 and was involved in all aspects of the business including all purchasing.Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
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