[PDF.12vc] The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
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The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
Thomas Schneller
[PDF.bn43] The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
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| #919955 in Books | Cengage Learning | 2009-09-24 | Original language:English | PDF # 1 | .80 x9.30 x10.90l,2.50 | File type: PDF | 288 pages | ||0 of 0 people found the following review helpful.| process|By David Bratcher|How to cut up and cook poultry. This includes ducks as well as turkeys and chickens. I needed this book for a culinary class for extra information and was not disappointed.|0 of 0 people found the following review helpful.| huge amount of info, great book|By Marilynn|purchased for a butchery class but|About the Author|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
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.
You can specify the type of files you want, for your device.The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization | Thomas Schneller. I really enjoyed this book and have already told so many people about it!
