Nelson Higher Education

Higher Education

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

  • Thomas Schneller
  • ISBN-10: 1435400380
  • ISBN-13: 9781435400382
  • 320 Pages | Hardcover
  • COPYRIGHT: 2010 Published
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Overview

About the Product

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.

Features

  • 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.

About the Author

Thomas Schneller

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.

Supplements

All supplements have been updated in coordination with the Main title.
Please see Main title page for new to this edition information.

Instructor Supplements

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization  (ISBN-10: 1435400364 | ISBN-13: 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.

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization  (ISBN-10: 1428319948 | ISBN-13: 9781428319943)

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.

Student Supplements

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization  (ISBN-10: 1435400364 | ISBN-13: 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.

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization  (ISBN-10: 1428319948 | ISBN-13: 9781428319943)

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.