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The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition

Francis T. Lynch

ISBN: 978-0-470-59796-5 September 2010 320 Pages


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.

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             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




             The Workbook

             Price Lists

             Costing Worksheet

             Guide to Using the Costing Worksheets

             Purchasing Worksheet

             Guide to Using the Purchasing Worksheets


NEW INGREDIENTS include 52 new vegetables, 24 new herbs and spices, 47 new fruits, 35 new starches (including 23 new pastas)
Only product on market that provides yield information for more than 1,250 raw food ingredients