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

Professional Cooking for Canadian Chefs by Le Cordon, Gisslen, Wayne, Griffin, Mary Ellen Bleu
Categories: Soups, Sea Food
9.73 USD
Buy Now

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.