Study Guide to accompany Professional Cooking for Canadian Chefs

By Wayne Gisslen

Success in the kitchen begins with cooking techniques from a trusted text In the eighth Canadian edition of Professional Cooking , the core curriculum of the text remains focused on the essentials. This includes in-depth knowledge of ingredients and techniques that are the foundation of success in cooking. The updated edition also reflects the evolving nature of cooking and related topics, such as food safety, nutrition, and dietary practices. Color photos, including ones new to this edition, offer images of cooking procedures and modern plating styles.

• Format: Paperback
• Language: English
• ISBN: 1118636554
• ISBN13: 9781118636558
• Release Date: July 2014
• Publisher: Wiley
• Length: 216 Pages
• Weight: 1.10 lbs.
• Dimensions: 10.8" x 0.5" x 8.5"