Professional Cooking for Canadian Chefs |
|
| Author:
| Gisslen, Wayne
Griffin, Mary Ellen
Bleu, Le Cordon |
| ISBN: | 978-0-471-66377-5 |
| Publication Date: | Mar 2006 |
| Publisher: | John Wiley & Sons, Incorporated
|
| Imprint: | Wiley |
| Book Format: | Hardback |
| List Price: | USD $75.00USD $64.00 |
Book Description:
|
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.
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.