Free Delivery Over $100
|
|
|||
|
||||
OverviewThis encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike. Full Product DetailsAuthor: A SchmidtPublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: 3rd Edition Dimensions: Width: 19.60cm , Height: 2.20cm , Length: 23.90cm Weight: 0.800kg ISBN: 9780471227168ISBN 10: 0471227161 Pages: 368 Publication Date: 14 March 2003 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPreface. Acknowledgements. Credits. Baby Vegetables. Baked Goods. Dairy Products. Fish, Mollusks, Shellfish, and Seafood. Flowers. Fruits. Groceries. Herbs and Spices. Interational Ingredients. Meats and Meat Products. Recipes. Tropical Fruits. Vegetables. Sizes and Miscellaneous Information. Index.ReviewsAuthor InformationARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors DOeuvres and Canapes (with Inja Nam), both published by Wiley. Tab Content 6Author Website:Countries AvailableAll regions |
||||
