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

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Authors : Culinary Institute of America; Thomas Schneller


288 Pages  Hardcover 

1st Edition

©2010, Published


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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 sk... more


Offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats.

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

Full color photographs show the distinct differences in each meat type and cut, which ... more