Chef's book of formulas, yields, and sizes / Arno Schmidt.
"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 wil...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
J. Wiley,
[2003]
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| Edition: | Third edition. |
| Subjects: | |
| Online Access: | Contributor biographical information |
| Summary: | "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."--Publisher description. |
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| Item Description: | Includes index. Previous ed.: 1996. |
| Physical Description: | xiv, 354 pages ; 25 cm |
| ISBN: | 0471227161 9780471227168 |