Meat : Identification, Fabrication, Utilization
Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
Clifton Park, N.Y.:
Delmar/Cengage Learning,
2009.
|
| Series: | Kitchen Pro
|
| Subjects: |
KOLEKSI TERBUKA
| Call Number: |
TX 749 .S3 2009 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100071937 | Open Shelf | Book | AVAILABLE |