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The Book of Yields: Accuracy in Food Costing and Purchasing [Plastic Comb]

Francis T. Lynch

List Price: CDN$ 49.95
Price: CDN$ 42.06 & FREE Shipping. Details
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Book Description

Dec 20 2010 0470197498 978-0470197493 8
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.

Frequently Bought Together

The Book of Yields: Accuracy in Food Costing and Purchasing + Math for the Professional Kitchen
Price For Both: CDN$ 66.48

  • Math for the Professional Kitchen CDN$ 24.42

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  24 reviews
25 of 27 people found the following review helpful
5.0 out of 5 stars A must have! Feb. 17 2011
By eddie - Published on Amazon.com
Format:Plastic Comb|Verified Purchase
As a culinary student this book is a must have for any student who wants to succeed. I used the previous version at school and it is so valuable it is hardly available to check out. When this book came out I decided to buy it and have had it just a few days and it is amazing how fast and easy requisition forms and mass quantity recipes are easy to convert. Thank you to everyone who put their hard work into this book. Now I need to buy the CD.rom version.
8 of 8 people found the following review helpful
5.0 out of 5 stars Great Resource! April 26 2012
By Amazon Customer - Published on Amazon.com
Format:Plastic Comb|Verified Purchase
This is a must have for all Food Service Professionals. It's a great reference for food costing and purchasing. I purchased this book for my food costing project for school. It has all the purchasing formulas, yields, costing meats, produce and the terminology used in professional kitchens.
3 of 3 people found the following review helpful
4.0 out of 5 stars Great book if your are in the food business. July 29 2013
By Graham Collette - Published on Amazon.com
Format:Plastic Comb|Verified Purchase
I read the whole book and still continue to referrence it when writing menus and recipes. If you are in the food business this is a very good bood to have.
7 of 9 people found the following review helpful
5.0 out of 5 stars Reviewing Cost Control Oct. 19 2011
By Thomas M. Thomas - Published on Amazon.com
Format:Plastic Comb|Verified Purchase
The book is a great asset to the college text book. It helps one to understand the process of costing a recipe and how to purchase. The college text book is great but it is nice to see another prospective,
2 of 2 people found the following review helpful
5.0 out of 5 stars An essential tool for accurate recipe development Nov. 10 2013
By ReneeC - Published on Amazon.com
Format:Plastic Comb|Verified Purchase
This book isn't just about calculating yields (i.e., how much of a product you need to order to get the quantity you need for a recipe) -- it's also about translating from one way of measuring/purchasing a product to another. So, for example, if you're wondering how many ounces of usable kale you'll get from a bunch? It's in here. You're writing your recipe by weight, not volumetric, measures and accidentally wrote down "wheat berries, 1 cup"? You can get the standard weight equivalent of that cup right here. As someone who's trying to write more of her newly-developed recipes down, I'm finding The Book of Yields irreplaceable.

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