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Chef's Book of Formulas, Yields, & Sizes

Chef's Book of Formulas, Yields, & Sizes

by ARNO SCHMIDT

John Wiley & Sons, Incorporated | December 15, 1995 | Hardcover

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.
$82.50
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Reviews

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      helpful to you?

    Rating: 3/5

    useful reference

    Doris Bercarich

    6 years ago

    Finally, a book that tells you how many pounds yield how many cups of any ingredient. A useful guide, but oriented towards the professional, providing portion yields for large volumes as well as minimal quantities. Useful to have in any commercial kitchen but the price is prohibitive for all but the most enthusiastic amateur.

Details

From Our Editors

Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.

From the Publisher

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.

Hardcover

358 Pages

December 15, 1995

John Wiley & Sons, Incorporated


047128744X
9780471287445

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