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Chef's Book of Formulas, Yields, and Sizes
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Hardcover
3 sub edition from John Wiley & Sons Inc (March 14, 2003); titled "Chef's Book of Formulas, Yields, and Sizes"
9780471227168 | details & prices | 354 pages | 8.25 × 9.50 × 1.00 in. | 1.80 lbs | List price $96.95
About: 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.
About: 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.
With Madeline Martin |
from Van Nostrand Reinhold (April 1, 1996); titled "Chef's Book of Formulas, Yields, and Sizes"
9780442022037 | details & prices | 358 pages | 7.75 × 9.75 × 1.25 in. | 1.75 lbs | List price $42.95
This edition also contains Possession of a Highlander
About: 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.
This edition also contains Possession of a Highlander
About: 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.
2 edition from John Wiley & Sons Inc (April 1, 1996); titled "Chef's Book of Formulas, Yields, and Sizes"
9780471287445 | details & prices | 7.75 × 9.75 × 1.25 in. | 1.70 lbs | List price $55.00
About: 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.
About: 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.
from John Wiley & Sons Inc (January 1, 1990); titled "Chef's Book of Formulas, Yields, and Sizes"
9780442318352 | details & prices | List price $39.95
About: Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more.
About: Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more.
Miscellaneous
3 edition from John Wiley & Sons Inc (September 24, 2003); titled "Chef's Book of Formulas, Yields, and Sizes"
9780471476290 | details & prices | 354 pages | List price $70.00
About: 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.
About: 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.