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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Amazon.com:
4.6 out of 5 stars
10 reviews
22 of 24 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|Amazon 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.
5 of 5 people found the following review helpful
5.0 out of 5 stars
Great Resource!
April 26 2012
By C. Moses
- Published on Amazon.com
Format:Plastic Comb|Amazon 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.
6 of 8 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|Amazon 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,
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4.6 out of 5 stars
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