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Poultry : identification, fabrication, utilization

Author: Thomas Schneller; Culinary Institute of America.
Publisher: Clifton Park, NY : Delmar, Cengage Learning, ©2010.
Series: Kitchen pro series.
Edition/Format:   Print book : English
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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Document Type: Book
All Authors / Contributors: Thomas Schneller; Culinary Institute of America.
ISBN: 9781435400382 1435400380
OCLC Number: 308213336
Notes: At head of title: The Culinary Institute of America.
Description: xiv, 263 pages : color illustrations ; 29 cm.
Contents: TOCS not yet available
Series Title: Kitchen pro series.
Responsibility: Thomas Schneller.
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Abstract:

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  Read more...

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