Chef's Book of Formulas, Yields, and Sizes

Arno Schmidt (Autor)

Buch | Hardcover

368 Seiten

2003 | 3rd edition
John Wiley & Sons Inc (Verlag)
9780471227168 (ISBN)

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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.

ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors DOeuvres and Canapes (with Inja Nam), both published by Wiley.

Preface. Acknowledgements.

Credits.

Baby Vegetables.

Baked Goods.

Dairy Products.

Fish, Mollusks, Shellfish, and Seafood.

Flowers.

Fruits.

Groceries.

Herbs and Spices.

Interational Ingredients.

Meats and Meat Products.

Recipes.

Tropical Fruits.

Vegetables.

Sizes and Miscellaneous Information.

Index.

Erscheint lt. Verlag	21.3.2003
Zusatzinfo	Drawings: 0 B&W, 0 Color
Verlagsort	New York
Sprache	englisch
Maße	185 x 236 mm
Gewicht	794 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Schulbuch / Wörterbuch ► Lexikon / Chroniken
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Handwerk
ISBN-13	9780471227168 / 9780471227168
Zustand	Neuware