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 ...
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