Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association and Canadian Study Guide

Professional Cooking for Canadian Chefs 5th Edition with National Restaurant Association and Canadian Study Guide
By:"Wayne Gisslen"
Published on 2002-06-21 by Wiley

9780470832127

'Professional Cooking for Canadian Chefs' has a long standing reputation for being comprehensive, yet easy for students to understand and follow. It features information on Canadian inspection and grading of meat, poultry, seafood, dairy products and eggs.

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'Professional Cooking for Canadian Chefs' has a long standing reputation for being comprehensive, yet easy for students to understand and follow.