Professional Cooking for Canadian Chefs by Wayne Gisslen and Mary Ellen Griffin and Le Cordon Bleu Chefs

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0470041714
  • ISBN 13 9780470041710
  • Published Aug 02 2006
  • Format Paperback
  • Page Count 272
  • Language English
  • Edition 6th Revised edition
  • Countries United Kingdom
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Ltd

Publishers Text

Wayne Gisslen's "Professional Cooking for Canadian Chefs" has helped train hundreds of thousands of professional chefs - with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Other cookbooks by this author