Professional Cooking for Canadian Chefs

by Wayne Gisslen

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.

Genres: Cookbooks, Cooking

1088 pages, Hardcover

First published January 1, 2001

Reviews

[Abby Stopka]

I have used this book in my culinary school journey and in my apprenticeship with my chef. I would recommend this book to anybody who is trying to get into the cooking field or just want to learn more about cooking in general. This book everything you'll ever need.

[Carolyn]

Awesome book for a beginning chef. Good to keep on as a reference, etc.