Professional Cooking for Canadian Chefs - Hardcover

Über die Autorin bzw. den Autor

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Visit the book's companion Web site at wiley.com/canada/gisslen

Von der hinteren Coverseite

What's new in the Sixth Edition:

• Over 100 new recipes—including an entire chapter on different types of vegetarian diets
• Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs
• Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service
• Nearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail
• Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
• New culinarE-Companion recipe management software that contains every recipe from the book