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Guide to Poultry Identification, Fabrication and Utilization
Published by Delmar Publishers Inc, 2009
Used
Condition: Near Fine
Hardcover
About this Item
Stiff unmarked book, in crisp dust jacket; about new but for slightly bowed boards. ; The Kitchen Pro Series; 11.0 X 9.0 X 0.8 inches; 320 pages. Seller Inventory # 55079
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Bibliographic Details
Title: Guide to Poultry Identification, Fabrication...
Publisher: Delmar Publishers Inc
Publication Date: 2009
Binding: Hardcover
Book Condition: Near Fine
Dust Jacket Condition: Fine
About this title
Synopsis:
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.
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 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.
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