Professional Cooking for Canadian Chefs

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9780470197547: Professional Cooking for Canadian Chefs

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 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.

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Gisslen, Wayne
Published by Wiley (2010)
ISBN 10: 0470197544 ISBN 13: 9780470197547
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Gisslen, Wayne
Published by Wiley (2010)
ISBN 10: 0470197544 ISBN 13: 9780470197547
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Gisslen, Wayne
Published by Wiley (2010)
ISBN 10: 0470197544 ISBN 13: 9780470197547
New Hardcover Quantity Available: 3
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