The Book of Yields: Accuracy in Food Costing and Purchasing

This spiral-bound edition shows signs of wear but remains intact. The cover has some scuff marks and minor edge wear. There is no dust jacket, which is typical for this format. Overall, the book is in good condition with a sturdy binding, suitable for frequent use in a professional kitchen setting.

The Book of Yields: Accuracy in Food Costing and Purchasing by Francis T. Lynch is a crucial resource for chefs and food service managers. Published by John Wiley & Sons, Inc. in Hoboken, New Jersey, this Eighth Edition from 2012 provides comprehensive data on food measurements necessary for accurate recipe costing and purchasing decisions. Lynch, a seasoned professional chef, offers insights into managing food costs effectively, making this an invaluable tool in the culinary industry. This edition includes updates such as new ingredients, multicultural flavorings, and standard portion sizes, enhancing its utility and relevance. The book is spiral-bound for ease of use in busy kitchen environments. While it lacks a dust jacket, it remains a practical and essential guide for culinary professionals seeking to optimize their operations.