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American lamb offers a wide range of culinary possibilities no matter the foodservice venue. This DVD from the Culinary Institute of America, with an accompanying training manual, will help you to better prepare your students or staff on this underutilized protein. Topics include presenting lamb as an entree or appetizer, classes, quality, yield, cuts of lamb and a variety of recipes. |
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| Click here for more details about Chef Training DVD & Training Manual: American Lamb Makes the Plate - Culinary Institute of America | ||||||||
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