Chef's Book of Formulas, Yields, and Sizes - Third Edition

Arno Schmidt

ISBN 10: 0471227161 / ISBN 13: 9780471227168

Verlag: John Wiley & Sons Inc, Hoboken, New Jersey, 2003

Beschreibung

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. Bestandsnummer des Verkäufers 010108

Bibliografische Details

Titel: Chef's Book of Formulas, Yields, and Sizes -...

Verlag: John Wiley & Sons Inc, Hoboken, New Jersey

Erscheinungsdatum: 2003

Einband: Illustrated Boards

Zustand: Very Good

Zustand des Schutzumschlags: No Jacket

Auflage: 3rd Edition.

Art des Buches: Book

Über diesen Titel

Inhaltsangabe:

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.