Professional Cooking for Canadian Chefs - Hardcover

Gisslen, Wayne

4.7

50 ratings by Goodreads

9780470197547: Professional Cooking for Canadian Chefs

Hardcover

ISBN 10: 0470197544 ISBN 13: 9780470197547

Publisher: Wiley, 2010

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This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

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From the Back Cover:

What's new in the Sixth Edition:

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

About the Author:

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 Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

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