Chef's Book of Formulas, Yields, and Sizes by Arno. Schmidt (2003, Hardcover)

Kozzy Kart
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eBay item number:196645616211
Last updated on Sep 10, 2025 20:37:10 SGTView all revisionsView all revisions

Item specifics

Condition
Like New: A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is ...
ISBN
9780471227168
Category

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471227161
ISBN-13
9780471227168
eBay Product ID (ePID)
2274880

Product Key Features

Number of Pages
368 Pages
Language
English
Publication Name
Chef's Book of Formulas, Yields, and Sizes
Publication Year
2003
Subject
General, Methods / Professional
Features
Revised
Type
Textbook
Subject Area
Cooking
Author
Arno. Schmidt
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
28 Oz
Item Length
9.3 in
Item Width
7.3 in

Additional Product Features

Edition Number
3
Intended Audience
College Audience
LCCN
2002-028853
Dewey Edition
21
Illustrated
Yes
Dewey Decimal
641.5/7
Table Of Content
Preface. Acknowledgements. Credits. Baby Vegetables. Baked Goods. Dairy Products. Fish, Mollusks, Shellfish, and Seafood. Flowers. Fruits. Groceries. Herbs and Spices. Interational Ingredients. Meats and Meat Products. Recipes. Tropical Fruits. Vegetables. Sizes and Miscellaneous Information. Index.
Edition Description
Revised edition
Synopsis
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., 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., 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.
LC Classification Number
TX820.S355 2002

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