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The Book of Yields: Accuracy in Food Costing and Purchasing

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The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

Author: Francis T. Lynch
Publisher: Wiley
Published: 12/20/2010
Pages: 320
Binding Type: Paperback
Weight: 1.66lbs
Size: 10.96h x 8.88w x 0.71d
ISBN: 9780470197493

About the Author
Francis T. Lynch, a professional chef for over twenty-five years, is the owner of, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.