Professional Cooking for Canadian Chefs

ISBN: 9780471663775

出版社: Wiley

出版年: 2006-03-03

定价: USD 75.00

装帧: Hardcover

内容简介

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.