“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.
Item Tag: Methods / General
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The Meat Buyers Guide by NAMP North American Meat Processors Asoc. 9780471747215
The book has a small tear in the back
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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