Items related to Chef's Book of Formulas, Yields, and Sizes
Synopsis
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.
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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 the Author
ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors D'Oeuvres and Canapes (with Inja Nam), both published by Wiley.
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- PublisherWiley
- Publication date2003
- ISBN 10 0471227161
- ISBN 13 9780471227168
- BindingHardcover
- LanguageEnglish
- Edition number3
- Number of pages354
- Rating
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Chef's Book of Formulas, Yields, and Sizes
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Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.82. Seller Inventory # G0471227161I4N00
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Chefs Book of Formulas, Yields, and Sizes
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Condition: Good. This is a hard cover book: Used - Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. Seller Inventory # 3O6WBH0028FP_ns
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Chef's Book of Formulas, Yields, and Sizes.
Published by
John Wiley & Sons Inc. Hoboken, NJ., 2003
ISBN 10: 0471227161
ISBN 13: 9780471227168
Used
Hardcover
Seller: Richard Peterson-Bookseller, Kingston, ON, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. 3rd Edition. This bright pictorial green hardcover book is clean & unmarked. Like new. The number line goes to 3. Seller Inventory # 6585 (Box 300).
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Chef's Book of Formulas, Yields, and Sizes - Third Edition
Published by
John Wiley & Sons Inc, Hoboken, New Jersey, 2003
ISBN 10: 0471227161
ISBN 13: 9780471227168
Used
Hardcover
Seller: Washburn Books, Pateley Bridge, United Kingdom
Seller rating 5 out of 5 stars
Illustrated Boards. Condition: Very Good. No Jacket. 3rd Edition. Reference book for controlling costs in any food service operation. New edition includes ingredients unique to Indian, Chinese, Latin and Japanese cooking, information on caloric counts, nutrition and seasonal foods and serving sizes accepted in most fine restaurants. 354pp with index. Boards a little bowed and slight bumping to spine, otherwise very good clean copy with no inscriptions. Size: 4to - over 9¾" - 12" tall. Book. Seller Inventory # 010108
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Chef's Book of Formulas, Yields, and Sizes
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Brand New. 3rd sub edition. 354 pages. 9.50x8.25x1.00 inches. In Stock. Seller Inventory # 0471227161
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Chef's Book of Formulas, Yields & Sizes 3e
Published by
John Wiley and Sons Ltd, 2003
ISBN 10: 0471227161
ISBN 13: 9780471227168
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Hardcover
Seller: OM Books, Sevilla, SE, Spain
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Condition: Usado - bueno. Seller Inventory # 9780471227168
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