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Textbook

Chef's Book of Formulas, Yields, and Sizes, 3rd Edition

ISBN: 978-0-471-47629-0
368 pages
September 2003, ©2003
Chef
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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Preface.

Acknowledgements.

Credits.

Baby Vegetables.

Baked Goods.

Dairy Products.

Fish, Mollusks, Shellfish, and Seafood.

Flowers.

Fruits.

Groceries.

Herbs and Spices.

Interational Ingredients.

Meats and Meat Products.

Recipes.

Tropical Fruits.

Vegetables.

Sizes and Miscellaneous Information.

Index.

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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.
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  • Over 2,000 listings - more than 150 new to this edition.
  • Expanded coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking.
  • Ingredients now listed by food group for easier navigation.
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  • Detailed kitchen yield, count, size, pack, weight, and seasonal availability information.
  • Includes numerous charts detailing can and bottle sizes, weights and measures, steam table pan sizes, table and tablecloth sizes, and much more.
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