Study Guide to Accompany Professional Cooking for Canadian Chefs

By Wayne Gisslen

Book Overview

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

• Format: Paperback
• Language: English
• ISBN: 0470041714
• ISBN13: 9780470041710
• Release Date: July 2006
• Publisher: IEEE Computer Society Press
• Length: 256 Pages
• Weight: 1.45 lbs.