Professional Cooking for Canadian Chefs
Wayne Gisslen · 2006
על הספר
What's new in the Sixth Edition:Over 100 new recipes—including an entire chapter on different types of vegetarian dietsUpdated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggsExpanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food serviceNearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detailStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software that contains every recipe from the book
פרטי הספר
- שנה
- 2006
- שפה
- English
- הוצאה
- John Wiley & Sons, Inc.
- מהדורות
- 1
- ISBN
- 9780470076569
מקור הנתונים: Wikidata
עוד של Wayne Gisslen
