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Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization 1st Edition

Culinary Institute of America, Thomas Schneller

  • Published
  • 288 Pages

Overview

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.

Culinary Institute of America, Culinary Institute of America, Hyde Park, NY

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.

Thomas Schneller, Culinary Institute of America

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.
  • 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 is essential in meat identification.
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.

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1133480969
  • ISBN-13: 9781133480969
  • STARTING AT $13.49

  • ISBN-10: 1428319948
  • ISBN-13: 9781428319943
  • Bookstore Wholesale Price $56.50
  • RETAIL $74.95

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

ISBN: 9781435400368
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.

Instructor's Manual

ISBN: 9781435400375

FOR STUDENTS

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

ISBN: 9781435400368
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.