Professional Cooking for Canadian Chefs - Couverture rigide

Gisslen, Wayne; Griffin, Mary Ellen; Le Cordon Bleu

Couverture rigide

ISBN 10 : 0471663778 ISBN 13 : 9780471663775

Editeur : John Wiley & Sons Inc, 2006

A propos du livre

Présentation de l'éditeur

Wayne Gisslen s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs with clear, in–depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Biographie de l'auteur

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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 0471663778
• ISBN 13: 9780471663775
• Reliure: Relié
• Numéro d'édition: 6
• Nombre de pages: 1088
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible