The Kitchen Pro Series

Guide to Poultry Identification, Fabrication and Utilization

Thomas Schneller (Autor)

Buch | Hardcover

320 Seiten

2009 | New edition
Delmar Cengage Learning (Verlag)
978-1-4354-0038-2 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

A manual on purchasing and fabricating poultry products. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts.

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.

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.

TOCS not yet available

Verlagsort	Clifton Park
Sprache	englisch
Maße	236 x 278 mm
Gewicht	1100 g
Themenwelt	Sozialwissenschaften ► Pädagogik ► Berufspädagogik
	Technik ► Lebensmitteltechnologie
	Wirtschaft
ISBN-10	1-4354-0038-0 / 1435400380
ISBN-13	978-1-4354-0038-2 / 9781435400382
Zustand	Neuware