0

Meu carrinho

    Favoritar

    KITCHEN PRO SERIES - GUIDE TO MEAT IDENTIFICATIONS FABRICATION AND UTILIZATION

    Ref:
    626926

    Por: R$ 847,43ou X de

    Comprar

    Sinopse

    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.
    Mostrar mais

    Ficha técnica

    Especificações

    ISBN9781428319943
    Pré vendaNão
    Peso322g
    Autor para link
    Livro disponível - pronta entregaNão
    Tipo itemLivro Importado
    Número de páginas288
    Número da edição1ª EDIÇÃO - 2009
    Código Interno626926
    Código de barras9781428319943
    AcabamentoHARDCOVER
    AutorSCHNELLER, THOMAS
    EditoraDELMAR CENGAGE PUBLISHING
    Sob encomendaSim

    Este livro é vendido

    SOB ENCOMENDA

    Prazo estimado para disponibilidade em estoque: dias úteis

    (Sujeito aos estoques de nossos fornecedores)

    +

    Prazo do frete selecionado.

    (Veja o prazo total na sacola de compras)

    Comprar