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Product Description
Book Description
This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.
From the Back Cover
What's new in the Sixth Edition:
- Over 100 new recipes—including an entire chapter on different types of vegetarian diets
- Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs
- Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service
- Nearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail
- Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
- New culinarE-Companion recipe management software that contains every recipe from the book
Inside This Book
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Most helpful customer reviews
6 of 7 people found the following review helpful
3.0 out of 5 stars
Get the Trade Version!,
This review is from: Professional Cooking for Canadian Chefs (Hardcover)
I bought this because it was on my booklist. Sixth Edition, for Canadian Chefs, with CD-Rom. About a hundred and sixty bucks.Someone else in my class, someone who thought before they walked into the campus bookstore waving their brand spanking new credit card, went on-line and found the Trade version selling at one third the price. Same book, fifty-three bucks! And as an added bonus, you don't have to go through the bother of wondering what the purpose of that damn CD-Rom was supposed to be. The lesson here is "Don't be a shmuck! Buy the Trade version." With the money you save, get yourself a small pig and practice your butchery and charcuterie (Chapters 11 and 26 respectively).
6 of 6 people found the following review helpful
5.0 out of 5 stars
A Bookfor all Cooks in the Making - or any Chef in Business!,
This review is from: Professional Cooking Canadian Chefs Version w/CD-ROM, 5th Edition (Hardcover)
The Cookbook is a book for experts in the making. This is actually the textbook I am using in the chef's course that I am taking as part of a hotel management program. There are absolute beginners and experts in our course and we are all finding the book and AMAZING source and reference.It is chock-full of terms, photos and guides --- I wish I had been given this book as a gift or bought it when it was first available --- it is without a doubt the BEST cooking guide on the market (for Canadians or Americans alike!) Any cook would be a fool to NOT have this book on their shelves. The recipes are AMAZING and the guidelines and instructions are invaluable for any business or individual who loves to cook. The CD-ROM included is a valuable tool and a lot of fun to work with a play with ... better than any time-wasting video game on the market! I cannot wait to buy his Baking Book and work through it from front to back ... I imagine it is as good as this one ... from what I have seen of Mr. Gisslen's books and writing method's I cannot imagine it is nothing but STELLAR!
2 of 8 people found the following review helpful
4.0 out of 5 stars
Le paquet est incomplet,
By Richard HOUNKPE (Ottawa, ONTARIO) - See all my reviews
This review is from: Professional Cooking Canadian Chefs Version w/CD-ROM, 5th Edition (Hardcover)
Professional Cooking Canadian Chefs Version w/CD-RM, 5th Edition comprend 3 morceaux: Le livre, le CD-RM et le guide de l'étudiant. L'emballage est faite par le frabriquant.Au collège algonquin que je suis mon cours de cuisine, les trois morceaux sont au même prix que les deux. Si c'est une eurreur de votre part, vous m'envoyez le guide de l'étudiant. Si non je vous retourne les deux morceaux pour pouvoir acheter l'ensemble avec l'établissement que je prends mes cours. Merci de votre attention. Richard HOUNKPE
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