Professional Cooking for Canadian Chefs, witn CD-ROM.

Gisslen, Wayne; Le Cordon Bleu.

ISBN 10: 047121681X / ISBN 13: 9780471216810

Edité par Joihn Wiley & Sons, Inc. New York., 2002

A propos de cet article

This bright pictorial hardcover book has very, very light wear on the spine tips. The contents are clean, bright & unmarked, the binding is tight. Fifth Edition. Author signed dedication on the 1/2 title page. This book weighs over 2 kilos so extra postage may be required. N° de réf. du vendeur 6556 (Box 298)

Détails bibliographiques

Titre : Professional Cooking for Canadian Chefs, ...

Éditeur : Joihn Wiley & Sons, Inc. New York.

Date d'édition : 2002

Reliure : Hardcover

Etat : Very Good

Etat de la jaquette : No Jacket

Signé : Inscribed by Author(s)

Edition : 5th or later Edition

A propos de ce titre

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.