St. Clair College - Windsor/South Campus

Professional cooking for Canadian chefs


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Professional cooking for Canadian chefs

Gisslen, Wayne, 1946-

Hoboken, N.J. : John Wiley & Sons, 2007.

xxxii, 1056 p. : ill. (chiefly col.) +.

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.



1 copy available at St. Clair College - Windsor/South Campus

Field Ind Subfield Data
001 001     3858780
005 005     20180810100546.0
020 ISBN   $a ISBN  978-0-471-66377-5 (cloth)
040 Cataloging Src   $a Original cataloging agency  DLC
    $c Transcribing agency  DLC
050 LC Call No 04  $a Classification number  TX820
    $b Item number  .G543 2007
100 ME:PersonalName 1   $a Personal name  Gisslen, Wayne,
    $d Dates associated with a name  1946-
245 Title 10  $a Title  Professional cooking for Canadian chefs /
    $c Statement of responsibility  Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith.
250 Edition   $a Edition statement  6th ed.
260 PublicationInfo   $a Place of publication, dist.  Hoboken, N.J. :
    $b Name of publisher, dist, etc  John Wiley & Sons,
    $c Date of publication, dist, etc  2007.
300 Physical Desc   $a Extent  xxxii, 1056 p. :
    $b Other physical details  ill. (chiefly col.) +.
500 General Note   $a General note  "Featuring recipes from Le Cordon Bleu academie d'art culinaire de Paris.".
504 BibliogrphyNote   $a Bibliography, etc. note  Includes bibliographical references (p. 1031-1032) and indexes.
650 Subj. $a Topical heading  Quantity cooking.
650 Subj. $a Topical heading  Food service.
852 Holdings   $a Location  221
    $h Classification part  TX820.G543 2007
    $p Barcode  219691
    $9 Cost  $0.00

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