Synopsis
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. 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.
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About the Author
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.com/canada/gisslen
From the Back Cover
What′s new in the Sixth Edition: Over 100 new recipes—including an entire chapter on different types of vegetarian diets Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service Nearly 1,200 illustrations and photos—highlighting ingredients, step–by–step techniques, and plated dishes in splendid visual detail Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages New culinarE–Companion recipe management software that contains every recipe from the book
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Professional Cooking for Canadian Chefs
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Professional Cooking for Canadian Chefs Gisslen, Wayne
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