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Download Professional Cooking for Canadian Chefs, Study Guide eBook

by Le Cordon Bleu,Wayne Gisslen

Download Professional Cooking for Canadian Chefs, Study Guide eBook
ISBN:
0470832045
Author:
Le Cordon Bleu,Wayne Gisslen
Category:
Cooking Methods
Language:
English
Publisher:
Wiley; 5th edition (October 12, 2004)
Pages:
250 pages
EPUB book:
1941 kb
FB2 book:
1893 kb
DJVU:
1532 kb
Other formats
rtf azw lit mbr
Rating:
4.4
Votes:
284


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.

Train to be a chef at our internationally recognised culinary school in London. Le Cordon Bleu London. 15 Bloomsbury Square London, WC1A2LS United Kingdom +44 (0)20 +44 (0)20. Our professional cookery courses will prepare you to turn your dream into a reality.

Wayne Gisslen’s Professional Cooking has helped train hundreds of thousands of professional chefs–with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen.

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. Visit the book's companion Web site at wiley.

Study Guide to accompany Professional Cooking for Canadian ChefsPaperback.

Americas Baking Canada Cooking Cooking Education & Reference History Holiday Cooking Humanities Professional Professional Cooking Textbooks. More by Wayne Gisslen. Study Guide to Accompany Professional Cooking, 9e. Wayne Gisslen.

Professional Cooking for Canadian Chefs, Textbook and Study Guide. by Wayne Gisslen and Mary Ellen Griffin and Le Cordon Bleu. Le Cordon Bleu is the world's oldest and best-known professional culinary academy. ISBN: 9780470832110 Hardcover (United States) 6/21/2002. In its 110 years of existence, it has trained some of the most famous chefs working today as well as thousands of home cooks eager to perfect their culinary skills.

Find nearly any book by Le Cordon Bleu. by Wayne Gisslen, Le Cordon Bleu, Mary Ellen Griffin. Get the best deal by comparing prices from over 100,000 booksellers. ISBN 9780470838983 (978-0-470-83898-3) Hardcover, John Wiley & Sons, 2007. Professional Cooking for Canadian Chefs, Study Guide. by Wayne Gisslen, Le Cordon Bleu.

Cooking for Hormone Balance: A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight by Magdalena Wszelaki -Emily Bartlett, Laura Erlich, "Feed Your Fertility: Your Guide to Cultivating a Healthy Pregnancy with Chinese Medicine, Real Food, and Holistic Living" -The Menopause Book: The Complete Guide: Hormones, Hot Flashes, Health

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
  • Dishadel
The condition of the text book isn't as great as it described.
  • Winn
Grt one , on this price, worth it n received in time
  • Jothris
The Cookbook is a book for experts in the making. This is actually the textbook I am using in the chef's course that I am taking as part of a hotel management program. There are absolute beginners and experts in our course and we are all finding the book and AMAZING source and reference.
It is chock-full of terms, photos and guides --- I wish I had been given this book as a gift or bought it when it was first available --- it is without a doubt the BEST cooking guide on the market (for Canadians or Americans alike!)
Any cook would be a fool to NOT have this book on their shelves.
The recipes are AMAZING and the guidelines and instructions are invaluable for any business or individual who loves to cook.
The CD-ROM included is a valuable tool and a lot of fun to work with a play with ... better than any time-wasting video game on the market!
I cannot wait to buy his Baking Book and work through it from front to back ... I imagine it is as good as this one ... from what I have seen of Mr. Gisslen's books and writing method's I cannot imagine it is nothing but STELLAR!
  • Iarim
Professional Cooking Canadian Chefs Version w/CD-RM, 5th Edition comprend 3 morceaux: Le livre, le CD-RM et le guide de l'étudiant. L'emballage est faite par le frabriquant.
Au collège algonquin que je suis mon cours de cuisine, les trois morceaux sont au même prix que les deux.
Si c'est une eurreur de votre part, vous m'envoyez le guide de l'étudiant. Si non je vous retourne les deux morceaux pour pouvoir acheter l'ensemble avec l'établissement que je prends mes cours.
Merci de votre attention.
Richard HOUNKPE