Chef's Book of Formulas, Yields, and Sizes - Third Edition

Arno Schmidt

ISBN 10: 0471227161 / ISBN 13: 9780471227168

Editore: John Wiley & Sons Inc, Hoboken, New Jersey, 2003

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Reference book for controlling costs in any food service operation. New edition includes ingredients unique to Indian, Chinese, Latin and Japanese cooking, information on caloric counts, nutrition and seasonal foods and serving sizes accepted in most fine restaurants. 354pp with index. Boards a little bowed and slight bumping to spine, otherwise very good clean copy with no inscriptions. Size: 4to - over 9¾" - 12" tall.

Codice articolo 010108

Dati bibliografici

• Titolo: Chef's Book of Formulas, Yields, and Sizes - Third Edition
• Editore: John Wiley & Sons Inc, Hoboken, New Jersey
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 0471227161
• ISBN 13: 9780471227168
• Rilegatura: Illustrated Boards
• Edizione: 3rd Edition.
• Condizione: Very Good
• Condizione della sovraccoperta: No Jacket
• Tipo di libro: Book
• Cataloghi dei venditori:
  • Cookery, Food & Wine

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors D?Oeuvres and Canapes (with Inja Nam), both published by Wiley.