Chef's Book of Formulas Yields, and Sizes

Schmidt, Arno

ISBN 10: 047128744X / ISBN 13: 9780471287445

Published by Wiley, 1995

About this Item

Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.85. Seller Inventory # G047128744XI5N00

Bibliographic Details

Title: Chef's Book of Formulas Yields, and Sizes

Publisher: Wiley

Publication Date: 1995

Binding: Hardcover

Condition: Fair

Dust Jacket Condition: No Jacket

Edition: 2nd Edition

About this title

Synopsis:

This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.

From the Back Cover:

The ultimate quick–reference cost control resource for busy kitchens

The Chef’s Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

• Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
• Information on caloric counts, nutrition, and seasonal foods
• Serving sizes accepted in most fine restaurants

A versatile, exhaustive resource, the Chef’s Book of Formulas, Yields, and Sizes also offers many informative, easy–to–read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large–quantity recipes for mousses, soups, dough, cakes, and much more.

The Chef’s Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.