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Professional Cooking for Canadian Chefs

Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Professional Cooking for Canadian Chefs Book PDF

Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Page : 1090 pages
File Size : 55,8 Mb
Release : 2006
Category : Food service
ISBN : 9780471663775

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Professional Cooking for Canadian Chefs by Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu Pdf

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.

Professional Cooking for Canadian Chefs 7th Edition with Study Guide 7th Edition Professional Garde Manger Study Guide Viusal Food Lover's Gde and WileyPLUS 7th Edition Set

Wayne Gisslen
Professional Cooking for Canadian Chefs 7th Edition with Study Guide 7th Edition Professional Garde Manger Study Guide Viusal Food Lover s Gde and WileyPLUS 7th Edition Set Book PDF

Author : Wayne Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 46,7 Mb
Release : 2010-06-25
Category : Electronic
ISBN : 0470914920

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Professional Cooking for Canadian Chefs 7th Edition with Study Guide 7th Edition Professional Garde Manger Study Guide Viusal Food Lover's Gde and WileyPLUS 7th Edition Set by Wayne Gisslen Pdf

Professional Cooking for Canadian Chefs

Wayne Gisslen
Professional Cooking for Canadian Chefs Book PDF

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 40,7 Mb
Release : 2014-04-14
Category : Cooking
ISBN : 1118636600

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Professional Cooking for Canadian Chefs by Wayne Gisslen Pdf

Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.