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

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  • ISBN 10 0471663778
  • ISBN 13 9780471663775
  • Published Apr 07 2006
  • Format Misc. format
  • Page Count 1,088
  • Language English
  • Edition 6th Revised edition
  • Countries United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Inc

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.

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