Poultry Identification, Fabrication and Utilization

ISBN-10: 1435400380

ISBN-13: 9781435400382

Edition: 2010 (Guide (Instructor's))

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Book details

List price: $94.95
Copyright year: 2010
Publisher: Delmar Cengage Learning
Publication date: 9/24/2009
Binding: Hardcover
Pages: 320
Size: 9.29" wide x 10.94" long x 0.87" tall
Weight: 2.772
Language: English

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.

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