Professional Cooking for Canadian Chefs
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.
Best prices to buy, sell, or rent ISBN 9780470241530
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- Professional Cooking for Canadian ChefsGisslen, WayneEdition:6thISBN-13:9780471663775
- Professional Cooking for Canadian Chefs, Study GuideWayne GisslenEdition:6ISBN-13:9780470041710
- Professional Cooking for Canadian ChefsGisslen, WayneEdition:7ISBN-13:9780470197547
- Professional Cooking for Canadian Chefs, Study GuideGisslen, Wayne; Le Cordon BleuEdition:5thISBN-13:9780470832042
- Professional Cooking for Canadian ChefsGisslen, WayneEdition:6thISBN-13:9780471663775
- Professional Cooking for Canadian Chefs, Study GuideWayne GisslenEdition:6ISBN-13:9780470041710
Professional Cooking for Canadian Chefs, Study Guide
Wayne Gisslen
Edition:6
ISBN-13:9780470041710
Professional Cooking for Canadian Chefs
Gisslen, Wayne
Edition:7
ISBN-13:9780470197547
Professional Cooking for Canadian Chefs, Study Guide
Gisslen, Wayne; Le Cordon Bleu
Edition:5th
ISBN-13:9780470832042
Professional Cooking for Canadian Chefs
Gisslen, Wayne
Edition:6th
ISBN-13:9780471663775
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