For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: 
<ul>
<li>Look up yield data for foods.</li> <li>Find purchase requirements for a serving.</li> <li>Create new recipes.</li> <li>Add new ingredients.</li> <li>Calculate ingredient or recipe costs.</li> <li>Look up cost data for foods.</li> <li>Create shopping lists.</li> </ul> This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

The Book of Yields, CD-ROM: Accuracy in Food Costing and Purchasing

Business & Money

Lynch, Francis T.

Industries

wiley

The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

The Book of Yields: Accuracy in Food Costing and Purchasing

CIA Baking New Students April 2009 SET

Cookbooks, Food & Wine

Wong, Wucius

Figoni, Paula I.

The Culinary Institute of America (CIA)

Baking

The Book of Yields, 8th Edition CD-ROM continues to be the tool culinary students and professional chefs, rely on to help them accurately calculate recipe costs and easily make purchases based on recipe requirements. The CD-ROM contains the pricing, yield, and equivalency for over 1,500 ingredients. This culinary software can be used on its own or to complement The Book of Yields, 8th Edition. The The Book of Yields, 8th Edition CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

The Book of Yields: Accuracy in Food Costing and Purchasing (Single User Version)

The Book of Yields: Accuracy in Food Costing and Purchasing 7th Edition with BOY CD Rom and Handheld Computers for Chefs Set

The Book of Yields: Accuracy in Food Costing and Purchasing 7th Edition with Purchasing for Chefs 2nd Edition Set

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

John Wiley&Sons, Inc.

Hill/Culinary Math 2nd Edition + Lyunch/ Book of Yiedls 6th Edition Cd-ROM SET

Blocker, Linda

Hill, Julia

The Book of Yields: Accuracy in Food Costing And Purchasing

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