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Free eBook Chef's Book of Formulas, Yields, and Sizes download

by Arno Schmidt

Free eBook Chef's Book of Formulas, Yields, and Sizes download ISBN: 0442318359
Author: Arno Schmidt
Publisher: John Wiley & Sons Inc; Later Printing edition (January 1, 1990)
Language: English
Pages: 144
Category: Cooking, Food and Drinks
Subcategory: Cooking Methods
Size MP3: 1906 mb
Size FLAC: 1834 mb
Rating: 4.6
Format: lrf doc doc txt


cakes, and much more.

cakes, and much more. Скачать (pdf, . 7 Mb) Читать. Epub FB2 mobi txt RTF.

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Описание: 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

Описание: 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.

ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial .

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. Request permission to reuse content from this.

ISBN 13: 9780471227168.

Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.
User reviews
Chilele
had the first version, I think this is just one every chef must have. If your run your own restaurant/hotel/kitchen whatever do yourself a favour and buy this book. Tons of ordering specs, how do lemons come what size cases for example. Even goes into how much juice you get out of a lemon, fresh squeezed. Goes into how frozen lemon juice comes, concentrate, etc... Even goes into vinaigrette recipes, ratios for lemon curd, and this is just lemons. Dessert ratios, like custards, creme brulees, ice creams, almost anything you could want to look up is in here. Every year it gets better and better
Avarm
Good mobile resource
Minnai
i really recommend this book for person who has business in culinary
Lli
Every one who markets food products needs this book. It save a lot of calculating time and guess work!!!!
Kuve
This book was exactly what we were looking for - very helpful in converting recipes for our new inventory system.
Mr.Champions
For any person involved in the food service industry, this book provides a deep knowledge on the necessary information to calculate yields, sizes, packing practices. I wish I had access to this information many years ago at the beginning of my career in the food service industry.
Moralsa
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.
I use it all the time. However, do not like the new lay out. I preferred the alphabetically referance system.