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The Professional Chef

Culinary Institute of America (Autor)

Media-Kombination

2 Seiten

2011 | 9th ed.
John Wiley & Sons Inc
978-1-118-12250-1 (ISBN)

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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Verlagsort	New York
Sprache	englisch
Maße	226 x 282 mm
Gewicht	4105 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Wirtschaft
ISBN-10	1-118-12250-X / 111812250X
ISBN-13	978-1-118-12250-1 / 9781118122501
Zustand	Neuware