Professional Cooking for Canadian Chefs

By Wayne Gisslen and Le Cordon Bleu

Book Overview

"Professional Cooking, Eighth Canadian Edition" reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

• Format: Hardcover
• Language: English
• ISBN: 1118636600
• ISBN13: 9781118636602
• Release Date: April 2014
• Publisher: Wiley
• Length: 1072 Pages
• Weight: 5.95 lbs.
• Dimensions: 11.0" x 2.2" x 8.8"

Customer Reviews

A Bookfor all Cooks in the Making - or any Chef in Business!

The Cookbook is a book for experts in the making. This is actually the textbook I am using in the chef's course that I am taking as part of a hotel management program. There are absolute beginners and experts in our course and we are all finding the book and AMAZING source and reference.It is chock-full of terms, photos and guides --- I wish I had been given this book as a gift or bought it when it was first available --- it is without a doubt the BEST cooking guide on the market (for Canadians or Americans alike!)Any cook would be a fool to NOT have this book on their shelves. The recipes are AMAZING and the guidelines and instructions are invaluable for any business or individual who loves to cook.The CD-ROM included is a valuable tool and a lot of fun to work with a play with ... better than any time-wasting video game on the market!I cannot wait to buy his Baking Book and work through it from front to back ... I imagine it is as good as this one ... from what I have seen of Mr. Gisslen's books and writing method's I cannot imagine it is nothing but STELLAR!