TY  - BOOK
AU  - Lynch, Francis T.
TI  - The book of the yields: accuracy in food costing and purchasing 
SN  - 9780471745907
AV  - TX 531 .L96 2008 
PY  - 2008///
CY  - New Jersey
PB  - Wiley
KW  - FOOD -- ANALYSIS -- TABLES
N1  - Introduction. 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. PART II. The Workbook. Price Lists. Guide to Using the Costing Worksheets. Guide to the Purchasing Worksheets. Overview
N2  - 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
ER  -