The Book of Yields
Accuracy in Food Costing and Purchasing
8th Edition
Published on 28. January 2011
Book
Paperback/Softback
320 pages
978-0-470-19749-3 (ISBN)
Description
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.
More details
Product info
Paperback
Edition
8. Auflage
Language
English
Place of publication
New York
United States
Target group
College/higher education
Illustrations
Tables: 0 B&W, 0 Color
Dimensions
Height: 278 mm
Width: 226 mm
Thickness: 18 mm
Weight
753 gr
ISBN-13
978-0-470-19749-3 (9780470197493)
Schweitzer Classification
Other editions
New editions
Francis T. Lynch | Lisa M. Brefere
The Book of Yields
Book
approx. 09/2026
9th Edition
Wiley
€100.50
Not yet published
Previous edition
Book
03/2007
7th Edition
Wiley
€51.90
Article exhausted; check for reprint
Person
FRANCIS T. LYNCH, a professional chef of almost 30 years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
Content
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PART I
* 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
PART II
* The Workbook
* Price Lists
* Costing Worksheet
* Guide to Using the Costing Worksheets
* Purchasing Worksheet
* Guide to Using the Purchasing Worksheets
* Overview