|
Chef's Book of Formulas, Yields, and Sizes
|
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 cookingInformation on caloric counts, nutrition, and seasonal foodsServing 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.
09/01/2012
peters" - )
I'm sure this is fine reference books for professional chefs, but it isn't generally relevant for everyday (home) cooks. It deals, for instance, in cheese blocks starting at 5lbs, and cases of various products and produce.
26/09/2010
It has some useful information, but it seems to be hit or miss for things like serving sizes and yield percentages; then it will sometimes randomly give calorie information. I bought it because I wanted an additional reference and was being impatient about the forthcoming Book of Yields. I regret buying this and should have just waited until December or bought the current edition (I will have anyway now, since this isn't exactly what I was looking for). Live and learn! It may suit your needs just fine, but for a professional reference, it doesn't really deliver. I highly advise checking out the print version before you get the Kindle version to make sure it's what you want; the "sample" didn't help much.
Your Name:
Your Review: Note: HTML is not translated!
Rating: Bad Good
Enter the code in the box below:
 Developing an Outstanding Core Collection: A Guide for Libraries Carol Alabaster |
 Soma in Biblical Theology: With Emphasis on Pauline Anthropology (Society for New Testament Studies Monograph Series) Robert H. Gundry |
 The World Religions Cookbook Arno Schmidt, Paul Fieldhouse |
 Operative Surgery Vivas for the MRCS Ali Abbassian, Christopher James, Sarah Krishnanandan |
 Careers in Food Science: From Undergraduate to Professional Richard W. Hartel, Christina P. Klawitter |
 500 Years of New Words: The Fascinating Story of How, When, and Why Hundreds of Your Favourite Words First Entered the English Language Bill Sherk |
