The Book of Yields: Accuracy in Food Costing and Purchasing / Edition 8

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Overview

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

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What People Are Saying


"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

MULTIMEDIA COMMENTARY

"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

From the Publisher
"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size -- no matter how many -- to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

Read More Show Less

Product Details

  • ISBN-13: 9780470197493
  • Publisher: Wiley
  • Publication date: 12/20/2010
  • Edition number: 8
  • Pages: 320
  • Sales rank: 59,347
  • Product dimensions: 8.70 (w) x 10.90 (h) x 0.80 (d)

Meet the Author

FRANCIS T. LYNCH, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
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Table of Contents

PART I.

Chapter 1: Dry Herbs and Spices and Fresh Herbs.

Chapter 2: Produce.

Chapter 3: Starchy Food.

Chapter 4: Baking Items.

Chapter 5: Fats, Oils, and Condiments.

Chapter 6: Liquids.

Chapter 7: Dairy.

Chapter 8: Beverages.

Chapter 9: Meats.

Chapter 10: Seafood.

Chapter 11: Poultry.

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.

Chapter 13: Measurement Conversion.

Chapter 14: Simple Formulas.

Chapter 15: Standard Portion Sizes.

PART II.

The Workbook.

Price Lists.

Costing Worksheet.

Guide to Using the Costing Worksheets.

Purchasing Worksheet.

Guide to Using the Purchasing Worksheets.

Overview.

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted December 3, 2007

    Outstanding resource, but very specialized.

    I am a development chef for a Fortune 500 food company and I use this reference several times a week since many of my chefs work in kitchen units 'C, TSP, etc' but for costing purposes I work in lbs and grams. This resource gives me theoretical yield information which I can use when I have to approximate a recipe 'on paper' before I cook it in a kitchen or lab. I use this resource so often that I actually make a bound photocopy every year so I can get it dirty in the kitchen without ruining my original!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 15, 2004

    bad book!

    i am a culinary student who is trying to use this book and it has proven to be the most unuseful book i have in my collection. do not use it, do not read it, do not even waste your time reading my review of it.

    0 out of 3 people found this review helpful.

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