Professional Cooking for Canadian Chefs, Study Guide [Paperback]

Wayne Gisslen (Author)

Book Description

Publication Date: July 21, 2006 | ISBN-10: 0470041714 | ISBN-13: 978-0470041710 | Edition: 6

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.

Editorial Reviews

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

--This text refers to an out of print or unavailable edition of this title.

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.

Product Details

• Paperback: 272 pages
• Publisher: Wiley; 6 edition (July 21, 2006)
• Language: English
• ISBN-10: 0470041714
• ISBN-13: 978-0470041710
• Product Dimensions: 10.9 x 8.4 x 0.6 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #5,434,322 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars A Bookfor all Cooks in the Making - or any Chef in Business!, January 18, 2004

By 

"spinbunny" - See all my reviews

This review is from: Professional Cooking for Canadian Chefs (Hardcover)

The Cookbook is a book for experts in the making. This is actually the textbook I am using in the chef's course that I am taking as part of a hotel management program. There are absolute beginners and experts in our course and we are all finding the book and AMAZING source and reference.
It is chock-full of terms, photos and guides --- I wish I had been given this book as a gift or bought it when it was first available --- it is without a doubt the BEST cooking guide on the market (for Canadians or Americans alike!)
Any cook would be a fool to NOT have this book on their shelves.
The recipes are AMAZING and the guidelines and instructions are invaluable for any business or individual who loves to cook.
The CD-ROM included is a valuable tool and a lot of fun to work with a play with ... better than any time-wasting video game on the market!
I cannot wait to buy his Baking Book and work through it from front to back ... I imagine it is as good as this one ... from what I have seen of Mr. Gisslen's books and writing method's I cannot imagine it is nothing but STELLAR!

1 of 1 people found the following review helpful:

4.0 out of 5 stars Le paquet est incomplet, September 28, 2004

By 

Richard HOUNKPE (Ottawa, ONTARIO) - See all my reviews

This review is from: Professional Cooking for Canadian Chefs (Hardcover)

Professional Cooking Canadian Chefs Version w/CD-RM, 5th Edition comprend 3 morceaux: Le livre, le CD-RM et le guide de l'étudiant. L'emballage est faite par le frabriquant.

Au collège algonquin que je suis mon cours de cuisine, les trois morceaux sont au même prix que les deux.

Si c'est une eurreur de votre part, vous m'envoyez le guide de l'étudiant. Si non je vous retourne les deux morceaux pour pouvoir acheter l'ensemble avec l'établissement que je prends mes cours.

Merci de votre attention.

Richard HOUNKPE