Chef's Book of Formulas, Yields, and Sizes, 3rd Edition
September 2003, ©2003
Fish, Mollusks, Shellfish, and Seafood.
Herbs and Spices.
Meats and Meat Products.
Sizes and Miscellaneous Information.
- 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.