Professional Cooking for Canadian Chefs, with eBook Access Code, 10th Edition
$510.75
- Hardcover
1120 pages
- Release Date
14 April 2025
Summary
CLEAR, IN-DEPTH INSTRUCTION ON THE CRITICAL COOKING THEORIES AND TECHNIQUES THAT CANADIAN CHEFS NEED TO MASTER
The Tenth Edition of Professional Cooking for Canadian Chefs reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Designed to meet the needs of Canadian instructors and students, the book incl…
Book Details
| ISBN-13: | 9781394290512 |
|---|---|
| ISBN-10: | 1394290519 |
| Author: | Wayne Gisslen |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Hardcover |
| Number of Pages: | 1120 |
| Edition: | 10th |
| Release Date: | 14 April 2025 |
| Weight: | 0g |
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About The Author
Wayne Gisslen
ALSO BY THE AUTHOR OF *PROFESSIONAL COOKING*
Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.
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