Chef's Book of Formulas, Yields, and Sizes, 3rd EditionISBN: 978-0-471-22716-8
Hardcover
368 pages
March 2003
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This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.
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Chef's Book of Formulas, Yields, and Sizes, 3rd Edition (US $80.00)
-and- Cuisine and Culture: A History of Food and People, 3rd Edition (US $40.00)
Total List Price: US $120.00
Discounted Price: US $90.00 (Save: US $30.00)
