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Del Mar College - FALL 2010 | ||
Section 191 | ||
 | Chef's Book of Formulas, Yields, and Sizes (3rd Edition) by Arno Schmidt Hardcover, 354 Pages, Published 2003 ISBN-10: 0-471-22716-1 / 0471227161 ISBN-13: 978-0-471-22716-8 / 9780471227168 The 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 | |