Ebook Download Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization, by Culinary Institute of America, Thomas Schneller
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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization, by Culinary Institute of America, Thomas Schneller
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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.
- Sales Rank: #270747 in Books
- Brand: Brand: Cengage Learning
- Published on: 2009-02-03
- Original language: English
- Number of items: 1
- Dimensions: 1.10" h x 9.20" w x 10.90" l, 2.51 pounds
- Binding: Hardcover
- 304 pages
- Used Book in Good Condition
Review
1: What is Meat? 2: Beef. 3: Veal. 4: Pork. 5: Lamb. 6: Game. 7: Safety and Sanitation. 8: Nutrition. Appendix A: References. Glossary. Index.
About the Author
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
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.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Educational, to an extent
By Wilderpeople
There is only so much about meat cutting you can cram in a book without having you actually cut. But, on the other hand, I would have preferred the extensive version that I have come accustomed by Culinary Institute. Having the 96 manual since then, it has become extremely reliable when I am preparing to scale and keeping true with culinary arts. So will this book get you there, but wishing it had just a few more items.
I say this having worked (briefly) in a meat department and a kitchen.
4 of 4 people found the following review helpful.
Worthy read on butchery
By Jamie J Waldron
I bought this book because I'm always seeking more information on butchery, and because I am one.
However, it's rarely the case that someone will release a book that can actually inform rather that entertain.
This is a good book. Novices and Pros alike will draw something from it. Outside of this the only other book I could recommend would be the The River Cottage Meat Book.
0 of 0 people found the following review helpful.
Great book for professionals too
By Stevev L.
Schneller is the best thing to happen to CIA in the past two decades.
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