Professional Cooking for Canadian Chefs - Softcover

Gisslen, Wayne; Griffin, Mary Ellen; Le Cordon Bleu

Softcover

ISBN 10: 0470041714 ISBN 13: 9780470041710

Verlag: John Wiley & Sons Inc, 2006

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

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.

Details zur Ausgabe

• Verlag: John Wiley & Sons Inc
• Erscheinungsdatum: 2006
• Sprache: Englisch
• ISBN 10: 0470041714
• ISBN 13: 9780470041710
• Einband: Taschenbuch
• Anzahl der Seiten: 256
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar