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| #938849 in Books | Wiley | 2000-04-14 | Original language:English | PDF # 1 | 11.00 x.39 x8.46l, | File type: PDF | 101 pages | ||5 of 6 people found the following review helpful.| This book doesn't leave my kitchen|By A Customer|I have used this book daily since I got it as a student. Every time I work with a new recipe, I check with the Book of Yields to determine amounts. Every new ingredient I come across is included. The Book of Yields also helps me save a lot of money by keeping me from wasting food. I use the Book of Yields at home, too. If I have|From the Publisher|This book is used as a TEXT in many of the leading Culinary Academies in the United States (and Two-year Colleges and Universities) to teach Food Costing, Purchasing and Kitchen Math to aspiring chefs and Food & Beverage Managers. It is also
The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food refle...
You easily download any file type for your gadget.The Book of Yields, 5th Edition | Francis T. Lynch. Just read it with an open mind because none of us really know.
