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Ivy Tech Community College - Fall 2012 | ||
Section 01N | ||
 | Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization (1st Edition) by Thomas Schneller, Michel Suas Hardcover, 304 Pages, Published 2009 ISBN-10: 1-4283-1994-8 / 1428319948 ISBN-13: 978-1-4283-1994-3 / 9781428319943 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 sk | |