Wayne Gisslenas Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefsawith 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.Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu. Fats 2 servings mayonnaise, or soft margarine 1 tsp (5 mL) alc iu m -ric Fruits 2 servings Medium fruit 1 Cut up or cooked fruit 1a2cup(125mL) Fruit juice 1a2 cup (125 mL) Dried fruit 1a4 cupanbsp;...
|Title||:||Professional Cooking for Canadian Chefs|
|Author||:||Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu|
|Publisher||:||John Wiley & Sons - 2006|