What stands out about this textbook is the way each concept is introduced with a question.
Rua Penha de França 217B - disgraca@riseup.net
Term: Methods / General
The Meat Buyers Guide Meat, Lamb, Veal, Pork and Poultry First Edition
“The Meat Buyers Guide” is a comprehensive textbook authored by the North American Meat Processors Association Staff, focusing on various cooking methods for meat, lamb, veal, pork, and poultry. Published by Wiley & Sons, Incorporated, John in 2006, this first edition guide provides detailed information on selecting and preparing different types of meats. The revised edition features 336 pages in a trade paperback format, making it a valuable resource for those interested in learning about the best practices for purchasing and cooking various types of meat products.
The Meat Buyers Guide by NAMP North American Meat Processors Asoc. 9780471747215
The book has a small tear in the back
The Professional Chef – Hardcover, by The Culinary Institute of – Very Good
The Professional Chefby The Culinary Institute of America (CIA) Description: It’s a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.Product ID: 1119490952-8-1