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Chef's book of formulas, yields, and sizes / Arno Schmidt.

By: Material type: TextTextPublisher: New York : J. Wiley, [2003]Copyright date: ©2003Edition: Third editionDescription: xiv, 354 pages ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471227161
  • 9780471227168
Subject(s): DDC classification:
  • 641.57 22
LOC classification:
  • TX820 .S355 2003
Online resources:
Contents:
Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables --
Preface -- Acknowledgments -- Credits -- Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables -- Sizes and Miscellaneous Information -- Index.
Summary: "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."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.57 SCH (Browse shelf(Opens below)) 1 Available A257688B

Includes index.

Previous ed.: 1996.

Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables --

Preface -- Acknowledgments -- Credits -- Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables -- Sizes and Miscellaneous Information -- Index.

"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."--Publisher description.

Machine converted from AACR2 source record.

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