The Book of Yields: Accuracy in Food Costing and Purchasing |  | Author: Francis T. Lynch
Publisher: Wiley
Category: Book
Buy Used: $19.66
as of 7/31/2010 04:44 CDT details
New (15) Used (31) from $19.66
Seller: bythebook2009
Rating:  9 reviews
Sales Rank: 29217
Media: Plastic Comb
Edition: 7
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 1.9
Dimensions (in): 10.8 x 8.8 x 0.7
ISBN: 0471745901
Dewey Decimal Number: 613.28
EAN: 9780471745907
ASIN: 0471745901
Publication Date: February 26, 2007
Availability: Usually ships in 1-2 business days
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Product Description
For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: - Look up yield data for foods.
- Find purchase requirements for a serving.
- Create new recipes.
- Add new ingredients.
- Calculate ingredient or recipe costs.
- Look up cost data for foods.
- Create shopping lists.
This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.
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| Customer Reviews:
Showing reviews 1-5 of 9
 THE BOOK OF YIELDS June 9, 2007
Stephen Reis (SMOKY MOUNTAINS, TN)
4 out of 4 found this review helpful
This is an excellent book for any chef or food and beverage manager looking to save time while maintaining accuracy of food cost work sheets. Contains a lot of food yield tables as well as many excellent examples of worksheets that you can use. Money well spent to save time.
Exactly what I needed. January 30, 2010
Fire Star (CA, USA)
This book was exaclty what I needed for class, and it arrived on time with no damage or other problems.
a Good Book If you are in the Culinary/Hospitality Field February 5, 2010
Barry W. Cornell
This book was a required text in my Advanced Cooking Course at Galveston College, Its a very interesting compilation of the loss and gain of Prepared foods used in Cooking when applied to the commercial market . It outlines the expected yields from various amounts of ingredients so you can properly order sufficient supplies for a culinary project.For example, you have a Banquet of 600 ,"How many pounds of Yellow Onions will you need to make an 8 oz serving of Onion Soup for each guest".. If you are in a commercial kitchen you probably already have this book and I see little use in the home ,, but for a culinary professional tasked with ordering volumn supplies it is invaluable.
Book Of Yeilds February 15, 2010
Victoria Menichetti (NJ)
Bought this book for my Quantity Food Applications class wish i had found out about this book sooner it would be helpful in all my Nutrition courses!
School Text reference book May 15, 2008
Laurenzia A. Trowbridge (Seattle, WA)
0 out of 8 found this review helpful
I received this book in excellent condition. It arrived one day earlier than expected, which was great. I would definitely order again from this vendor and I actually am placing another order today.
Showing reviews 1-5 of 9
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