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Image for Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs (6 Revised edition)

Gisslen, Wayne
See all formats and editions

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.

Read More
Title Unavailable: Out of Print
Product Details
John Wiley & Sons Inc
0470241535 / 9780470241530
Hardback
641.5
01/07/2007
United States
223 x 284 mm, 3862 grams
Professional & Vocational Learn More
WBA General cookery & recipes
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