Textbook
Chef's Book of Formulas, Yields, and Sizes, 3rd EditionISBN: 978-0-471-22716-8
Hardcover
368 pages
March 2003, ©2003
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Preface.
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.