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The Book of Yields: Accuracy in Food Costing and Purchasing Plastic Comb – Dec 20 2010

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Product Details

  • Plastic Comb: 320 pages
  • Publisher: Wiley; 8 edition (Dec 20 2010)
  • Language: English
  • ISBN-10: 0470197498
  • ISBN-13: 978-0470197493
  • Product Dimensions: 22.6 x 1.6 x 27.8 cm
  • Shipping Weight: 771 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #95,282 in Books (See Top 100 in Books)
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Most helpful customer reviews

By Frank Trolitsch on May 31 2015
Format: Plastic Comb Verified Purchase
Just what I was looking for in regards to kitchen management numbers and formula's.
Great book!!!
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Most Helpful Customer Reviews on (beta) 49 reviews
32 of 34 people found the following review helpful
A must have! Feb. 17 2011
By Eduardo - Published on
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.
12 of 12 people found the following review helpful
Great Resource! April 26 2012
By Amazon Customer - Published on
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.
10 of 10 people found the following review helpful
An essential tool for accurate recipe development Nov. 10 2013
By ReneeC - Published on
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.
6 of 6 people found the following review helpful
Great book if your are in the food business. July 29 2013
By Graham Collette - Published on
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.
4 of 4 people found the following review helpful
What a great book… If only they also used the international system of units… May 23 2015
By Miguel Olaya - Published on
Format: Plastic Comb
Pitty. I wonder why Wiley chose to use only imperial units instead of using both imperial and SI units, as they did in other professional cooking books. This makes this book a pain in the ass for the 90% of the world, rather than a great guide.