Vendeur
ThriftBooks-Dallas, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Vendeur AbeBooks depuis 2 juillet 2009
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.85. N° de réf. du vendeur G047128744XI3N00
This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.
Présentation de l'éditeur: The ultimate quick–reference cost control resource for busy kitchens
The Chef′s Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.
This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:
The Chef′s Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.
Titre : Chef's Book of Formulas Yields, and Sizes
Éditeur : Wiley
Date d'édition : 1995
Reliure : Hardcover
Etat : Good
Etat de la jaquette : No Jacket
Edition : 2ème Édition
Vendeur : Wonder Book, Frederick, MD, Etats-Unis
Etat : Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. N° de réf. du vendeur L03B-03964
Quantité disponible : 1 disponible(s)
Vendeur : SecondSale, Montgomery, IL, Etats-Unis
Etat : Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. N° de réf. du vendeur 00084843019
Quantité disponible : 4 disponible(s)
Vendeur : ThriftBooks-Reno, Reno, NV, Etats-Unis
Hardcover. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.85. N° de réf. du vendeur G047128744XI5N00
Quantité disponible : 1 disponible(s)
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.85. N° de réf. du vendeur G047128744XI3N00
Quantité disponible : 1 disponible(s)
Vendeur : ThriftBooks-Phoenix, Phoenix, AZ, Etats-Unis
Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.85. N° de réf. du vendeur G047128744XI3N00
Quantité disponible : 1 disponible(s)
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
Hardcover. Etat : Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.85. N° de réf. du vendeur G047128744XI3N01
Quantité disponible : 1 disponible(s)
Vendeur : Library House Internet Sales, Grand Rapids, OH, Etats-Unis
Hardcover. Etat : Good. No Jacket. 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. Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. N° de réf. du vendeur 123487910
Quantité disponible : 1 disponible(s)