The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen.  This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

• Math for the Professional Kitchen
• Garde Manger: The Art and Craft of the Cold Kitchen
• Professional Cooking
• The Professional Chef
• Food and Beverage Cost Control
• Catering: A Guide to Managing a Successful Business Operation
• Modern Food Service Purchasing: Business Essentials to Procurement
• Remarkable Service
• Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs