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

Item #: DR-401211
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NEW, NOT USED!!! Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you're seeking a comprehensive guide to produce, then this publication is for you. Benefits: • Offers practical information on fabricating and utilization. • Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more. • Additional features include storage information, basic preparation methods, and recipes. • Full color photographs show the distinct differences in each food type, which is essential in cuisine identification • Step-by-step procedures clearly outline the key steps involved in fare fabrication • Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more. • Offers practical information on fabricating and utilization. • Additional features include storage information, basic preparation methods, and recipes. • Full color photographs show the distinct differences in each food type, which is essential in cuisine identification • Step-by-step procedures clearly outline the key steps involved in fare fabrication
ISBN UPC: 9781435401211
Format: Book
Cover: Softcover
Author: Paul Wigsten
Copyright: 2011
Length: 384 pages

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