Download or read book Chef s Book of Formulas Yields and Sizes written by Arno Schmidt and published by LibreDigital. This book was released on 2003-09-10 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 restaurantsA 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.
Download or read book Schmidt Chef s Book of Formulas Yields and Sizes and Gisslen Professional Cooking written by Schmidt and published by Wiley. This book was released on 2003-01-24 with total page 1360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Formulas Yields and Sizes and Feinstein Purchasing 5e Pkg Set written by Schmidt and published by . This book was released on 2002-12-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Formulas Yields and Sizes 3e and Gisslen Professional Baking 4e College Pkg Set written by Schmidt and published by Wiley. This book was released on 2004-04-01 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Formulas Yields and Sizes and Dittmer Principles of Food and Cost Control 7e Pkg Set written by Schmidt and published by . This book was released on 2002-12-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chef s Book of Formulas Sizes and Yields 3e and Jones Culinary Calculations Set written by Schmidt and published by . This book was released on 2003-09-01 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Yields Formulas and Sizes and Blocker Culinary Math Set written by Schmidt and published by Wiley. This book was released on 2003-01-24 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Formulas Yields and Sizes and Friberg Advanced Pastry Chef Set written by Schmidt and published by . This book was released on 2002-12-13 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Download or read book Gisslen Essentials Pro Cooking College Pkg and Schmidt Chef s Book of Yields Formulas and Sizes Set written by Gisslen and published by . This book was released on 2002-12-13 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Schmidt Chef s Book of Yields Formulas and Sizes and Cia Porfessional Chef written by Schmidt and published by Wiley. This book was released on 2003-01-24 with total page 1424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. The Book of Yields, Eighth Edition is a must-have culinary resource.
Download or read book Schmidt Chef s Book of Yields Formulas and Sizes and Friberg Professional Pastry Chef written by Schmidt and published by . This book was released on 2004-06-22 with total page 1328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-09-13 with total page 1234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Download or read book The Magic of Spice Blends written by Aliza Green and published by . This book was released on 2015-12-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
Download or read book The Culinarian written by and published by . This book was released on 1990 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
