Professional Cooking for Canadian Chefs [with Canadian Study Guide]

by Wayne Gisslen

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.

Genres: Cookbooks, Cooking

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.