Chef's Book of Formulas, Yields, and Sizes (Culinary Arts)
Released: Jan 01, 1996
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 358 pages
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Description:
Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.
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