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What's new in the Sixth Edition:Over 100 new recipes—including an entire chapter on different types of vegetarian dietsUpdated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggsExpanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food serviceNearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detailStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software that contains every recipe from the book
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Subjects
Cooking & Food, Nonfiction, Cooking, canadianEdition | Availability |
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1
Professional Cooking for Canadian Chefs
2006, John Wiley & Sons, Inc.
eBook
in English
0470076569 9780470076569
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- Created June 30, 2010
- 6 revisions
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March 28, 2025 | Edited by ImportBot | Redacting ocaids |
October 17, 2022 | Edited by ImportBot | import existing book |
July 29, 2014 | Edited by ImportBot | import new book |
April 6, 2014 | Edited by ImportBot | Added IA ID. |
June 30, 2010 | Created by ImportBot | Imported from marc_overdrive MARC record |