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The Book of Yields: Accuracy in Food Costing and Purchasing, by Francis T. Lynch
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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.
- Sales Rank: #21960 in Books
- Brand: Lynch, Francis T.
- Published on: 2010-12-20
- Original language: English
- Number of items: 1
- Dimensions: 10.96" h x .64" w x 8.90" l, 1.66 pounds
- Binding: Plastic Comb
- 320 pages
Most helpful customer reviews
34 of 36 people found the following review helpful.
A must have!
By Eduardo
As a culinary student this book is a must have for any student who wants to succeed. I used the previous version at school and it is so valuable it is hardly available to check out. When this book came out I decided to buy it and have had it just a few days and it is amazing how fast and easy requisition forms and mass quantity recipes are easy to convert. Thank you to everyone who put their hard work into this book. Now I need to buy the CD.rom version.
14 of 14 people found the following review helpful.
Great Resource!
By RawVeganGoddessNoire
This is a must have for all Food Service Professionals. It's a great reference for food costing and purchasing. I purchased this book for my food costing project for school. It has all the purchasing formulas, yields, costing meats, produce and the terminology used in professional kitchens.
12 of 12 people found the following review helpful.
An essential tool for accurate recipe development
By ReneeC
This book isn't just about calculating yields (i.e., how much of a product you need to order to get the quantity you need for a recipe) -- it's also about translating from one way of measuring/purchasing a product to another. So, for example, if you're wondering how many ounces of usable kale you'll get from a bunch? It's in here. You're writing your recipe by weight, not volumetric, measures and accidentally wrote down "wheat berries, 1 cup"? You can get the standard weight equivalent of that cup right here. As someone who's trying to write more of her newly-developed recipes down, I'm finding The Book of Yields irreplaceable.
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