Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization

Cover image of product

Authors : Brad Matthews; Paul Wigsten


384 Pages  Hardcover 

1st Edition

©2011, Published


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Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA’s new Kitchen Pro Series focusing on kitchen prepar... more


Offers practical information on fabricating and utilization.

Additional features include storage information, basic preparation methods, and recipes.

Full color photographs show the distinct differences in each food type, which is essential in cuisine identification

Step-by-step procedures clearl... more