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Practical Chef's Reference A Compendium of Charts, Formulas and Ratios

ISBN-10: 0135125774

ISBN-13: 9780135125779

Edition: 2013

Authors: Russell Furdell

List price: $35.99
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Description:

The Practical Chef's Reference: A Compendium of Charts, Formulas, and Ratios is designed to serve as a data reference and a basic formula reference. Developed to address the need for a compact, single source, comprehensive culinary data reference, this book provides broad coverage of culinary arts fundamentals in an accessible chart format.
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Book details

List price: $35.99
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 2/15/2012
Binding: Paperback
Pages: 464
Size: 4.00" wide x 5.00" long x 0.75" tall
Weight: 0.396
Language: English

Batter/Dough/Crumb Crust
Beverage
Charcuterie
Chemical Leavening
Chocolate
Cocoa
Condiment
Custard
Dairy Products
Eggs
Equipment
Fats
Fish/Seafood
Flour
Fruit
Gelatin
Math
Meat
Meringue
Methods
Nuts
Pasta Products
Poultry
Safety
Sanitation
Sauce
Seasoning
Soup
Spice/Herb
Stock
Sweeteners
Vegetable
Weight/Measure
Yeast