Chef's Book of Formulas, Yields, and Sizes
Schmidt, Arno
ISBN 10: 047128744X ISBN 13: 9780471287445
Published by Wiley, 1995
Used
Hardcover
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World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
AbeBooks Seller since 20 December 2007
This specific item is no longer available.
About this Item
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Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00084843019
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.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: Chef's Book of Formulas, Yields, and Sizes
Publisher: Wiley
Publication Date: 1995
Binding: Hardcover
Condition: Very Good
Edition: 2nd Edition
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Chef's Book of Formulas, Yields, and Sizes
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # L03B-03964
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Chef's Book of Formulas, Yields, and Sizes
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
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Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G047128744XI3N00
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Chef's Book of Formulas, Yields, and Sizes
Seller: Library House Internet Sales, Grand Rapids, OH, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: Good. No Jacket. This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike. Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. Seller Inventory # 123487910