Meat: Identification, Fabrication and Utilization by Thomas Schneller 2009, Delmar Cengage Learning, $71.95, and Fish and Seafood: Identification, Fabrication and Utilization by Mark Ainsworth 2009, Delmar Cengage Learning, $71.95 Foodservice managers, chefs, purchasing agents, suppliers and vendors alike will find an invaluable guide in both new books in the Kitchen Pro Series from the Culinary Institute of America: Meat and Fish and Seafood. Both books are written for professionals ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.