Chefs Book of Formulas Yields and Sizes Third Edition eBook-EEn

ISBN: 0471227161

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release name: Chefs.Book.of.Formulas.Yields.and.Sizes.Third.Edition.eBook-EEn
release date: 05.08.07 size: 5.36 MB
author: Arno Schmidt
title: Chef's Book of Formulas, Yields and Sizes, Third Edition
ISBN: 0471227161 FORMAT: PDF category/genre: Food

release notes/summary (backcover information)

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.




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  1. hi ,
    can you upload this again.
    Posted by guest on 2009-03-20 23:45, email hidden.

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