Chefs Book of Formulas, Yields, and Sizes

The ultimate quick–reference cost control resource for busykitchens

The Chef’s Book of Formulas, Yields, and Sizes is apowerful tool for controlling food costs in any foodserviceoperation. Now in an updated third edition, this encyclopedicreference is packed with helpful, practical information, includingkitchen yields for more than 2,000 ingredients listed by foodgroups, sample purchase quantities, suggested serving sizes, tipsand tricks for working with various ingredients, and other helpfultools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs andnovices alike with new material on 150 previously unlistedingredients, as well as:

Coverage of ingredients unique to Indian, Chinese, Latin, andJapanese cooking Information on caloric counts, nutrition, and seasonalfoods Serving sizes accepted in most fine restaurants

A versatile, exhaustive resource, the Chef’s Book ofFormulas, Yields, and Sizes also offers many informative,easy–to–read tables for quick access to facts on can and bottlesizes, weights and measures, steam table pan sizes, and table andtablecloth sizes, as well as more than fifty basic, large–quantityrecipes for mousses, soups, dough, cakes, and much more.

The Chef’s Book of Formulas, Yields, and Sizes, ThirdEdition is absolutely indispensable for any foodserviceprofessional who must calculate costs for inventory management ordetermine exact measurements for portion control.

Preface.

Acknowledgements.

Credits.

Baby Vegetables.

Baked Goods.

Dairy Products.

Fish, Mollusks, Shellfish, and Seafood.

Flowers.

Fruits.

Groceries.

Herbs and Spices.

Interational Ingredients.

Meats and Meat Products.

Recipes.

Tropical Fruits.

Vegetables.

Sizes and Miscellaneous Information.

Index.

ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors D’Oeuvres and Canapes (with Inja Nam), both published by Wiley.