Professional Cooking for Canadian Chefs by Le Cordon Bleu, Mary Ellen Griffin, Wayne Gisslen
Professional Cooking for Canadian Chefs by Le Cordon Bleu, Mary Ellen Griffin, Wayne Gisslen

Professional Cooking for Canadian Chefs

by Le Cordon Bleu, Mary Ellen Griffin, Wayne Gisslen
( )( )( )( )( )(0)
0Reviews0Quotations0Notes
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. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
Community Stats

Have it in their library

0

Are reading it right now

0

Are willing to exchange it

About this Edition

Language

English

Publisher

Publish Date

Mar 3, 2006

Format

Hardcover

Number of Pages

1,088

ISBN

0471663778

ISBN-13

9780471663775