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1 Home & Garden Cooking and Food- Professional and Quantity

Chef's Book of Formulas, Yields, and Sizes


Chef's Book of Formulas, Yields, and Sizes Cover

ISBN13: 9780471227168
ISBN10: 0471227161
Condition: Standard
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Synopses & Reviews

Publisher Comments:

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.

Table of Contents




Baby Vegetables.

Baked Goods.

Dairy Products.

Fish, Mollusks, Shellfish, and Seafood.




Herbs and Spices.

Interational Ingredients.

Meats and Meat Products.


Tropical Fruits.


Sizes and Miscellaneous Information.


What Our Readers Are Saying

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Average customer rating based on 1 comment:

lgatton, September 19, 2008 (view all comments by lgatton)
I have seen two editions of this book; the second was updated with International recipes, which makes it more relevant.
The information on pan and can sizes is great. It is really a technical tome, (not a Paula Dean kinda' cookbook, all friendly), no photos, just solid facts and recipes that provide core, volume specs.

Bon Appetite!
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Product Details

Schmidt, Arno
Hoboken, N.J.
Quantity cookery
Methods - Professional
Methods - Quantity
Food Writing & Reference
Cooking and Food-Culinary Reference
Edition Number:
Series Volume:
no. 87
Publication Date:
February 2003
Electronic book text in proprietary or open standard format
Grade Level:
Professional and scholarly
9.74x7.56x.85 in. 1.83 lbs.

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Business » Investing
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Chef's Book of Formulas, Yields, and Sizes Used Hardcover
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Product details 368 pages John Wiley & Sons - English 9780471227168 Reviews:
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