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008 030114s2003 nyu 001 0 eng d
010 _a 2002028853
011 _aBIB MATCHES WORLDCAT
020 _a0471227161
_qcloth (alk. paper)
020 _a9780471227168
_qcloth (alk. paper)
035 _a(ATU)b10314088
035 _a(OCoLC)50269506
040 _aDLC
_beng
_erda
_cDLC
_dBAKER
_dBTCTA
_dYDXCP
_dAU@
_dIG#
_dCQU
_dUKM
_dEXW
_dOCLCQ
_dATU
042 _apcc
050 0 0 _aTX820
_b.S355 2003
082 0 0 _a641.57
_222
100 1 _aSchmidt, Arno,
_d1937-
_eauthor.
245 1 0 _aChef's book of formulas, yields, and sizes /
_cArno Schmidt.
250 _aThird edition.
264 1 _aNew York :
_bJ. Wiley,
_c[2003]
264 4 _c©2003
300 _axiv, 354 pages ;
_c25 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
500 _aPrevious ed.: 1996.
505 0 0 _tBaby Vegetables --
_tBaked Goods --
_tDairy Products --
_tFish, Mollusks, Shellfish, and Seafood --
_tFlowers --
_tFruits --
_tGroceries --
_tHerbs and Spices --
_tInternational Ingredients --
_tMeats and Meat Products --
_tRecipes --
_tTropical Fruits --
_tVegetables --
505 0 0 _tPreface --
_tAcknowledgments --
_tCredits --
_tBaby Vegetables --
_tBaked Goods --
_tDairy Products --
_tFish, Mollusks, Shellfish, and Seafood --
_tFlowers --
_tFruits --
_tGroceries --
_tHerbs and Spices --
_tInternational Ingredients --
_tMeats and Meat Products --
_tRecipes --
_tTropical Fruits --
_tVegetables --
_tSizes and Miscellaneous Information --
_tIndex.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aQuantity cooking
_9323051
856 4 2 _3Contributor biographical information
_uhttp://catdir.loc.gov/catdir/bios/wiley044/2002028853.html
907 _a.b10314088
_b10-06-19
_c27-10-15
998 _a(3)b
_a(3)c
_b20-03-18
_cm
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945 _a641.57 SCH
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