Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs

by Wayne Gisslen

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What's new in the Sixth Edition:Over 100 new recipes—including an entire chapter on different types of vegetarian dietsUpdated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggsExpanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food serviceNearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detailStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software that contains every recipe from the book

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