"Meat" is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, and food enthusiasts. This full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats.[...]
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.[...]