- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
New Trade Paper
Ships in 1 to 3 days
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
The Book of Yields: Accuracy in Food Costing and Purchasingby Francis T. Lynch
Synopses & Reviews
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
Table of Contents
Chapter 1: Dry Herbs and Spices and Fresh Herbs.
Chapter 2: Produce.
Chapter 3: Starchy Food.
Chapter 4: Baking Items.
Chapter 5: Fats, Oils, and Condiments.
Chapter 6: Liquids.
Chapter 7: Dairy.
Chapter 8: Beverages.
Chapter 9: Meats.
Chapter 10: Seafood.
Chapter 11: Poultry.
Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.
Chapter 13: Measurement Conversion.
Chapter 14: Simple Formulas.
Chapter 15: Standard Portion Sizes.
Guide to Using the Costing Worksheets.
Guide to Using the Purchasing Worksheets.
What Our Readers Are Saying
Business » General
Business » Management
Business » Writing
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Education » Writing
History and Social Science » World History » General
Reference » Science Reference » Technology
Science and Mathematics » Electricity » General Electronics
Science and Mathematics » Materials Science » General