Professional Cooking for Canadian Chefs by Wayne Gisslen

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  • ISBN 10 0470076569
  • ISBN 13 9780470076569
  • Published Dec 13 2006
  • Page Count 1,088
  • Language English
  • Edition 6th
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

What's new in the Sixth Edition: Over 100 new recipes--including an entire chapter on different types of vegetarian dietsUpdated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggsExpanded and updated information--featuring a contemporary look at presenting and garnishing and a detailed history of modern food serviceNearly 1,200 illustrations and photos--highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detailStunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software that contains every recipe from the book

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