Chef's Book of Formulas Yields, and Sizes

by Arno Schmidt

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.

Genres: Cookbooks, Food, Cooking, Reference

368 pages, Hardcover

First published December 31, 1989