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Poultry fabrication. (includes recipes)
Restaurants & Institutions
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September 4, 1991
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COPYRIGHT 1991 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.
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R&I's exclusive serialization of The New Professional Chef from The Culinary Institute of America, published by Van Nostrand Reinhold, continues with ChaPter 12, "Poultry Fabrication." Ellipses denote where text has been edited. The New Professional Chef can be ordered by sending $49.95 plus $6 for shipping and handling to the R&I Book Dept., 1350 E. Touhy, P.O. Box 5080, Des Plaines, Ill. 60017-5080. For information, circle 175 on the Reader Service Card.
-Nancy Ross Ryan
All kinds of poultry, including chicken, squab, duck, pheasant, and quail, are of ...
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