Title: The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization
Publisher: Cengage Learning
Publication Date: 2009
Language: English
ISBN 10: 1435400380
ISBN 13: 9781435400382
Binding: hardcover
Condition: Good
Weight: 39 ounces

About this title

Synopsis

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.

About the Author

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.

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