Chef's book of formulas, yields, and sizes / Arno Schmidt.

ISBN:

9780471227168

Title:

Author:

Schmidt, Arno, 1937-

Personal Author:

Schmidt, Arno, 1937-

Edition:

3rd ed.

Publication Information:

Hoboken, N.J : Wiley, c2003.

Physical Description:

xiv, 354 p. ; 25 cm.

General Note:

Includes index.

Contents:

Baby Vegetables -- Baked Goods -- Dairy Products -- Fish, Mollusks, Shellfish, and Seafood -- Flowers -- Fruits -- Groceries -- Herbs and Spices -- International Ingredients -- Meats and Meat Products -- Recipes -- Tropical Fruits -- Vegetables -- Sizes and Miscellaneous Information.

Subject Term:

Quantity cookery.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/description/wiley037/2002028853.html
Table of contents http://www.loc.gov/catdir/toc/fy036/2002028853.html

Publication Date:

2003

Publication Information:

Hoboken, N.J : Wiley, c2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.57 SCH	Book	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

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.

Preface	p. vii
Acknowledgments	p. ix
Credits	p. xi
Baby Vegetables	p. 1
Baked Goods	p. 7
Dairy Products	p. 15
Fish, Mollusks, Shellfish, and Seafood	p. 43
Flowers	p. 79
Fruits	p. 85
Groceries	p. 103
Herbs and Spices	p. 161
International Ingredients	p. 169
Meats and Meat Products	p. 199
Recipes	p. 251
Tropical Fruits	p. 275
Vegetables	p. 283
Sizes and Miscellaneous Information	p. 315
Index	p. 321

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents