Poultry

Poultry: identification, fabrication, utilization

by Schneller, Thomas, (Thomas K.)

Type Book
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A manual on purchasing and fabricating poultry products. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts.

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Title Statements

  • Full title :Poultry : identification, fabrication, utilization / Thomas Schneller.

Summary

A manual on purchasing and fabricating poultry products. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts.

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Edition Statements

  • Publication Date:©2010.

Publication Statements

Notes

At head of title: The Culinary Institute of America.

The Physical Object

  • Description:xiv, 263 pages : : color illustrations ; : 29 cm.

Edition Identifiers

  • ISBN:9781435400382, 1435400380
  • oclc:ocn308213336
  • LC Classification:TX750
  • Dewey Decimal:641.6/65

Table of Contents

Poultry -- Chicken -- Duck -- Goose -- Turkey -- Game birds -- Poultry nutrition -- Eggs -- Poultry recipes.

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Subjects

Cooking (Poultry) Cuisine (Volailles) Poultry Volailles

Writers

Schneller, Thomas, (Thomas K.)

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  • The Kitchen Pro Series: Guide to Poultry Identifi…

    PDF · 14.8 MB · updated
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