Poultry describes both time-honored and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing of a wide range of poultry ranging from domestically raised turkey and duck to quail, poussin and wild birds. This full-color, hard-bound text is designed for culinary students, instructors, chefs, foodservice managers, purchasing agents, suppliers, vendors, retailers and food enthusiasts. It demonstrates basic preparation methods and tested recipes reflecting classic and contemporary cooking in a step-by-step format.For culinary instructors, each subject component in the Kitchen Pro Series comes with an instructor's manual, which provides review and test questions, course outline, teaching tips and guidelines, objectives and key terms. The first two books published in the Kitchen Pro Series were Fish and Seafood and Meat. Schneller, an associate professor at the CIA, also wrote Meat. The final three books in the series will be released later this year and next. For more information, visit www.culinary.delmar.com.
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