Professional Cooking for Canadian Chefs, witn CD-ROM.

Gisslen, Wayne; Le Cordon Bleu.

ISBN 10: 047121681X / ISBN 13: 9780471216810

Editore: Joihn Wiley & Sons, Inc. New York., 2002

Riguardo questo articolo

This bright pictorial hardcover book has very, very light wear on the spine tips. The contents are clean, bright & unmarked, the binding is tight. Fifth Edition. Author signed dedication on the 1/2 title page. This book weighs over 2 kilos so extra postage may be required. Codice articolo 6556 (Box 298)

Dati bibliografici

Titolo: Professional Cooking for Canadian Chefs, ...

Casa editrice: Joihn Wiley & Sons, Inc. New York.

Data di pubblicazione: 2002

Legatura: Hardcover

Condizione: Very Good

Condizione sovraccoperta: No Jacket

autografato: Inscribed by Author(s)

Edizione: 5th or later Edition

Descrizione articolo

Riassunto:

The new edition of a classic bestseller Wayne Gisslen?s Professional Cooking has helped train hundreds of thousands of professional chefs?with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 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. What?s new in the Fifth Edition New information on Canadian inspection and grading?of meat, poultry, seafood, dairy products, and eggs Nearly 100 new recipes?along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information?featuring two new chapters on sausages and pâtés, plus new material on game (birds and animals), and more Hundreds of new color photographs?illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design?introducing a pedagogical use of color to make it easy to find information quickly FREE ChefTec CD-ROM?packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting

Informazioni sull?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 Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.