Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs

by LE CORDON BLEU, Wayne Gisslen, Mary Ellen Griffin

1088 pages· 2006· ISBN 9780471663775
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About
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.

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