Professional Cooking for Canadian Chefs - Hardcover
This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
"synopsis" may belong to another edition of this title.
From the Back Cover:
What's new in the Sixth Edition:
About the Author:
- Over 100 new recipes—including an entire chapter on different types of vegetarian diets
- Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs
- Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service
- Nearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail
- Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
- New culinarE-Companion recipe management software that contains every recipe from the book
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
"About this title" may belong to another edition of this title.
- PublisherWiley
- Publication date2007
- ISBN 10 0470241535
- ISBN 13 9780470241530
- BindingHardcover
- Edition number6
- Rating
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