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288 pages • missing pub info (editions)
ISBN/UID: 9781428319943
Format: Hardcover
Language: English
Publisher: Cengage Learning
Publication date: 03 February 2009
Description
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 ...
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Content Warnings
288 pages • missing pub info (editions)
ISBN/UID: 9781428319943
Format: Hardcover
Language: English
Publisher: Cengage Learning
Publication date: 03 February 2009
Description
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 ...
Community Reviews
Content Warnings