Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt
9780471227168
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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.
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ISBN:
9780471227168
Dimensions (WxH):
7.56 x 9.74
Publisher:
Wiley
Publication Date:
March 14, 2003
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