Articoli correlati a Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs - Brossura

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

 
9780470041710: Professional Cooking for Canadian Chefs
Brossura
ISBN 10: 0470041714 ISBN 13: 9780470041710
Casa editrice: John Wiley & Sons Inc, 2006

Sinossi

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

L'autore

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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
John Wiley & Sons Inc
Data di pubblicazione
2006
Lingua
Inglese
ISBN 10 
0470041714
ISBN 13 
9780470041710
Rilegatura
Copertina flessibile
Numero di pagine
256
Contatto del produttore
non disponibile
Persona responsabile
non disponibile