The Book of Yields: Accuracy in Food Costing and Purchasing

商家名称	信用等级	购买信息	订购本书
		The Book of Yields: Accuracy in Food Costing and Purchasing
		The Book of Yields: Accuracy in Food Costing and Purchasing

基本信息·出版社：John Wiley & Sons
·页码：288 页
·出版日期：2004年03月
·ISBN：047145785X
·条形码：9780471457855
·装帧：平装
·正文语种：英语

内容简介 This hands–on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.
作者简介 FRANCIS T. LYNCH, a professional chef for twenty–five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
编辑推荐 Review
"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
—Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size -- no matter how many -- to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
—Alan Joynson, Culinary Consultants, or 

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
—Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA --This text refers to the CD-ROM edition.

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