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

Thomas Schneller

  • Published
  • 320 Pages

Overview

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.

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 poultry products for various dishes
  • Additional features include storage information, basic preparation methods for each cut, and recipes.
  • Full color photographs show the distinct differences in each poultry type and cut, which is essential in food identification.

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1133480985
  • ISBN-13: 9781133480983
  • STARTING AT $13.99

  • ISBN-10: 1435400380
  • ISBN-13: 9781435400382
  • Bookstore Wholesale Price $70.75
  • RETAIL $93.95

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.