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Chef's Book of Formulas, Yields, and Sizesby Arno Schmidt
John Wiley & Sons, Inc. 2003; US$ 75.00The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: Coverage of ingredients unique to Indian,... more...
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J. J. Keller & Associates, Inc. 2004; US$ 8.39Featuring an easy-to-read format and full-color illustrations, this convenient and versatile handbook covers 11 critical food safety issues.It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier to understand. more...
Foodservice Employee Safety Handbookby J. J. Keller
J. J. Keller & Associates, Inc. 2006; US$ 2.95Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness. more...
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CSIRO Publishing 2010; US$ 36.00Provides comprehensive and practical guidance on how to control food safety hazards. more...
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