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288 pages • missing pub info (view editions)
ISBN/UID: 9781428319943
Format: Hardcover
Language: English
Publisher: Cengage Learning
Edition Pub Date: 03 February 2009
Description
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 ...
Community Reviews
Content Warnings
288 pages • missing pub info (view editions)
ISBN/UID: 9781428319943
Format: Hardcover
Language: English
Publisher: Cengage Learning
Edition Pub Date: 03 February 2009
Description
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 ...
Community Reviews
Content Warnings