Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

Perfect educational tool for cutting meat correctly. Identifies all parts and correct cuts of beef

There are many tasteful nudes included. Many of them were of my own mother.

There is only so much about meat cutting you can cram in a book without having you actually cut. But, on the other hand, I would have preferred the extensive version that I have come accustomed by Culinary Institute. Having the 96 manual since then, it has become extremely reliable when I am preparing to scale and keeping true with culinary arts. So will this book get you there, but wishing it had just a few more items.I say this having worked (briefly) in a meat department and a kitchen.

Schneller is the best thing to happen to CIA in the past two decades.

educational

as a chef this book is nesesity in my book colection, as it show and explain also remind forgoten things that they teach in school.

purchased for a butchery class but worth buying for home use.

Chef Schneller has created an excellent reference resource and text book for students as well as professionals in the culinary world.

Buen precio y calidad. Un gran libro para los amantes y profesionales de la cocina.

great info

I borought by mistake