Synopses & Reviews
For years,
The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements.
The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily:
- Look up yield data for foods.
- Find purchase requirements for a serving.
- Create new recipes.
- Add new ingredients.
- Calculate ingredient or recipe costs.
- Look up cost data for foods.
- Create shopping lists.
This culinary software can be used on its own or to complement
The Book of Yields Seventh Edition.
The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.
Review
"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
—Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL
"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size -- no matter how many -- to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
—Alan Joynson, Culinary Consultants, OR
"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
—Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA
Synopsis
Go to www.wiley.com/college for downloadable Instructor Resources