Professional Cooking Canadian Chefs Version W/CD-ROM

By Wayne Gisslen and Le Cordon Bleu

Book Overview

Revised

• Format: Hardcover
• Language: English
• ISBN: 047121681X
• ISBN13: 9780471216810
• Release Date: August 1970
• Publisher: Wiley & Sons, Incorporated, John
• Length: 992 Pages
• Weight: 5.53 lbs.
• Dimensions: 1.5" x 8.7" x 16.0"

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!