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.