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Author : Christine Stamm-Griffin,Gilbert Noussitou
Publisher : Unknown
Page : 362 pages
File Size : 44,9 Mb
Release : 2009
Category : Electronic
ISBN : 0132051869
Author : Linda Blocker,Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 42,8 Mb
Release : 2016-04-25
Category : Cooking
ISBN : 1119310040
Author : Sarah R. Labensky,Alan M. Hause,Anthony Bevan,Settimio Sicoli,Fred Malley
Publisher : Unknown
Page : 1104 pages
File Size : 50,7 Mb
Release : 2008-01
Category : Electronic
ISBN : 0131588214
Welcome to the fourth Canadian edition ofOn Cooking: A Textbook of Culinary Fundamentals. Learning to cook entails much more than simply learning to follow a recipe. Consequently, this is neither a cookbook nor a collection of recipes. It is a carefully designed text intended to teach you the fundamentals of the culinary arts and to prepare you for a rewarding career in the food service industry.
Author : Wayne Gisslen,Le Cordon Bleu,Mary Ellen Griffin
Publisher : Unknown
Page : 128 pages
File Size : 45,6 Mb
Release : 2008-04
Category : Electronic
ISBN : 0470840021
Author : Sarah R. Labensky,Alan M. Hause,Priscilla A. Martel,Fred Malley,Anthony Bevan,Settimio Sicoli
Publisher : Unknown
Page : 1040 pages
File Size : 48,7 Mb
Release : 2011-01-03
Category : Electronic
ISBN : 0132310236
Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0132310236 / ISBN 13: 9780132310239. The fifth Canadian edition of On Cooking is our "All About the Basics" edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides¿a wealth of resources that will help students both while learning and during their careers, including¿a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.
Author : Elizabeth Baird
Publisher : Random House Canada
Page : 418 pages
File Size : 45,6 Mb
Release : 2004-03-01
Category : Cooking
ISBN : 9780679312895
More than twenty-five years of cooking expertise perfected in the uniqueCanadian LivingTest Kitchen and printed in the food pages ofCanadian Livingmagazine are distilled in this magnificent and completely new cookbook. TheCanadian LivingTest Kitchen guarantee -- “Tested till perfect” -- has assured a loyal following among cooks who know thatCanadian LivingTest Kitchen recipes guarantee success. Beautifully produced with a 2-colour interior and 2 eight-page photo inserts, the book contains more than 350 recipes, including regional specialties, dishes from our heritage communities, and fresh takes on modern classics such as sushi, chocolate fondue and pasta. Experienced cooks will enjoy the challenge of new inspirations such as Thai curries, pot stickers, grilled quail and chocolate confections. With an emphasis on eating for health, as well as nutritional analyses and advice, tips on cookware, food shopping and storage, and much more,The Complete Canadian Living Cookbookhas everything any home cook will need. It is a guarantee of good food and an investment in good taste and good health. • Over 350Canadian Living“tested till perfect” recipes • Information on choosing and storing fruits, vegetables, meat, poultry and fish • Find how to select the right cooking equipment for your kitchen • Tips on shopping, storage and ingredient substitutions • Glossary of essential cooking and baking terms • Advice on how to use slow cookers, bread machines and food processors • Page-top symbols that pinpoint fast, make-ahead, freezable, budget-wise and Canadian Living classic recipes • Streamlined recipes for easy preparation and clean-up • Complete nutritional analysis for each recipe • Cover the basics and challenges experienced cooks • Highlights regional specialties and ingredients, dishes from our heritage communities and great cooks across the country A sampling of delicious recipes: Curried Lamb Phyllo Triangles Baked Brie with Strawberry Mint Topping Baby Spinach and Goat Cheese Salad Red Barn Corn and Bean Salad Perfect Roast Chicken Salmon Cakes Grilled Portobello Burgers Old-fashioned Beef Stew Luscious Mushroom Lasagna Lemon Sponge Pudding Chocolate Raspberry Ice-Cream Cake Saskatoon Berry Pie Apple Pie Muffins Country Seed Bread Pear and Apricot Conserve Spicy Thai Shrimp and Noodle Soup Asparagus Miso Soup Glazed Sea Bass with Red Curry Sauce Smoky Tex-Mex Rib
Author : Sarah R. Labensky,Alan M. Hause,Priscilla A. Martel,Fred Malley,Anthony Bevan,Settimio Sicoli
Publisher : Unknown
Page : 128 pages
File Size : 42,6 Mb
Release : 2017-02-01
Category : Electronic
ISBN : 0134618211
Author : Michelyn Putignano,Karen Wilson,Witte, Jane
Publisher : McGraw-Hill Ryerson
Page : 128 pages
File Size : 44,6 Mb
Release : 2004
Category : Food
ISBN : 0070877637
Author : Elizabeth Driver
Publisher : University of Toronto Press
Page : 1326 pages
File Size : 45,6 Mb
Release : 2008-04-05
Category : Cooking
ISBN : 9781442690608
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author : Wayne Gisslen
Publisher : Wiley
Page : 1120 pages
File Size : 47,7 Mb
Release : 2010-01-19
Category : Cooking
ISBN : 0470197544
This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.
Author : Gisslen
Publisher : Halsted Press
Page : 128 pages
File Size : 42,6 Mb
Release : 2002-10-01
Category : Electronic
ISBN : 0470831766
Author : Nellie Lyle D 1953 Pattinson
Publisher : Legare Street Press
Page : 0 pages
File Size : 42,7 Mb
Release : 2023-07-18
Category : Electronic
ISBN : 1019698063
Looking for some delicious new recipes to try? Then look no further than this classic cookbook by Nellie Lyle Pattinson. Filled with traditional Canadian dishes, as well as more modern fare, it offers a tantalizing array of possibilities for your next meal. Whether you're a novice cook or an expert chef, this book is sure to inspire you to new culinary heights. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Page : 1090 pages
File Size : 43,6 Mb
Release : 2006
Category : Food service
ISBN : 9780471663775
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.
Author : Dorothy Duncan
Publisher : Dundurn
Page : 290 pages
File Size : 51,8 Mb
Release : 2011-09-15
Category : Cooking
ISBN : 9781459700390
Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada. Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.
Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 45,7 Mb
Release : 2016-12-09
Category : Cooking
ISBN : 1119314860