Kitchen Pro Series Thomas Schneller
Requirements: PDF Reader, 22.56 MB
Overview: Chef Schneller started working with meat at the age of 14 in his family’s business. He is by all definitions of the word a “butcher”. With over 30 years of meat cutting experience and having taught the meat class at the acclaimed Culinary Institute of America for the past 10 years, Chef Schneller brings a high level of understanding to this book. Chef Schneller also owned and operated his own restaurant and catering business for 11 years, has worked in a variety of restaurant positions including back and front of the house and has an understanding of foodservice. As Chef Schneller continues teaching at the Institute, he is focused on acquiring more knowledge in all aspects of the meat industry.
Genre: Non Fiction | Cooking
Guide to Poultry: 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.
Guide to Meat: 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 CIA's 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 America's 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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Requirements: PDF Reader, 22.56 MB
Overview: Chef Schneller started working with meat at the age of 14 in his family’s business. He is by all definitions of the word a “butcher”. With over 30 years of meat cutting experience and having taught the meat class at the acclaimed Culinary Institute of America for the past 10 years, Chef Schneller brings a high level of understanding to this book. Chef Schneller also owned and operated his own restaurant and catering business for 11 years, has worked in a variety of restaurant positions including back and front of the house and has an understanding of foodservice. As Chef Schneller continues teaching at the Institute, he is focused on acquiring more knowledge in all aspects of the meat industry.
Genre: Non Fiction | Cooking
Guide to Poultry: 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.
Guide to Meat: 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 CIA's 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 America's Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.
Download Instructions:
Rapidgator
Mirror:
Uploaded
TusFiles