The Book of Yields
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|Author||: Francis T. Lynch|
|Editor||: Wiley Global Education|
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
|Author||: Francis T. Lynch|
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
|Author||: Francis Talyn Lynch|
Now you can set a beautiful table with this complete guide to creating and using garnishes. Francis T. Lynch, teacher and chef, shares his secrets for making everything from chocolate roses to radish mice. Some designs are simple enough for a Halloween party for children, others will complement your best crystal and china. Whether you want to add an accent to a dinner plate or a centerpiece to a buffet table, you're sure to find the perfect idea. In addition to garnishes, there is a wealth of information on arranging food on buffets, and even how to sharpen knives! Included are full-color photographs of each design plus step-by-step drawings to ensure success. Book jacket.
|Author||: The Culinary Institute of America (CIA)|
|Editor||: John Wiley & Sons|
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. • Features more than 200 healthy, nutritious, large-batch recipes • Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrées; Side Dishes; Reception Foods; and Baked Goods and Desserts • Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation • Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies.
|Author||: Linda Resnik,Dee Brock|
|Editor||: FAQs Press|
Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I dont have any sour cream --what can I use instead? For the first time, these questions and hundreds more are answered in one handy volume. Food FAQs, a necessary resource for every kitchen, contains more than 1100 entries covering foods used most often in American kitchens.
|Author||: Aaron R. Weiskittel,David W. Hann,John A. Kershaw, Jr.,Jerome K. Vanclay|
|Editor||: John Wiley & Sons|
Forest Growth and Yield Modeling synthesizes current scientific literature and provides insights in how models are constructed. Giving suggestions for future developments, and outlining keys for successful implementation of models the book provides a thorough and up-to-date, single source reference for students, researchers and practitioners requiring a current digest of research and methods in the field. The book describes current modelling approaches for predicting forest growth and yield and explores the components that comprise the various modelling approaches. It provides the reader with the tools for evaluating and calibrating growth and yield models and outlines the steps necessary for developing a forest growth and yield model. Single source reference providing an evaluation and synthesis of current scientific literature Detailed descriptions of example models Covers statistical techniques used in forest model construction Accessible, reader-friendly style
|Author||: Jeff Potter|
|Editor||: "O'Reilly Media, Inc."|
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
|Author||: Francis T. Lynch|
|Editor||: John Wiley & Sons|
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: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. 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.
|Author||: Ruth H. Matthews|
|Author||: Tara June Winch|
Winner of the 2020 Miles Franklin Literary Award and 2021 Kate Challis RAKA Award! "A beautifully written novel that puts language at the heart of remembering the past and understanding the present."—Kate Morton “A groundbreaking novel for black and white Australia.”—Richard Flanagan, Man Booker Prize winning author of The Narrow Road to the Deep North A young Australian woman searches for her grandfather's dictionary, the key to halting a mining company from destroying her family's home and ancestral land in this exquisitely written, heartbreaking, yet hopeful novel of culture, language, tradition, suffering, and empowerment in the tradition of Louise Erdrich, Sandra Cisneros, and Amy Harmon. Knowing that he will soon die, Albert “Poppy” Gondiwindi has one final task he must fulfill. A member of the indigenous Wiradjuri tribe, he has spent his adult life in Prosperous House and the town of Massacre Plains, a small enclave on the banks of the Murrumby River. Before he takes his last breath, Poppy is determined to pass on the language of his people, the traditions of his ancestors, and everything that was ever remembered by those who came before him. The land itself aids him; he finds the words on the wind. After his passing, Poppy’s granddaughter, August, returns home from Europe, where she has lived the past ten years, to attend his burial. Her overwhelming grief is compounded by the pain, anger, and sadness of memory—of growing up in poverty before her mother’s incarceration, of the racism she and her people endured, of the mysterious disappearance of her sister when they were children; an event that has haunted her and changed her life. Her homecoming is bittersweet as she confronts the love of her kin and news that Prosperous is to be repossessed by a mining company. Determined to make amends and honor Poppy and her family, she vows to save their land—a quest guided by the voice of her grandfather that leads into the past, the stories of her people, the secrets of the river. Told in three masterfully woven narratives, The Yield is a celebration of language and an exploration of what makes a place "home." A story of a people and a culture dispossessed, it is also a joyful reminder of what once was and what endures—a powerful reclaiming of Indigenous language, storytelling, and identity, that offers hope for the future.
|Author||: Deb Perelman|
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.
|Author||: David B. Lobell,Marshall Burke|
|Editor||: Springer Science & Business Media|
Roughly a billion people around the world continue to live in state of chronic hunger and food insecurity. Unfortunately, efforts to improve their livelihoods must now unfold in the context of a rapidly changing climate, in which warming temperatures and changing rainfall regimes could threaten the basic productivity of the agricultural systems on which most of the world’s poor directly depend. But whether climate change represents a minor impediment or an existential threat to development is an area of substantial controversy, with different conclusions wrought from different methodologies and based on different data. This book aims to resolve some of the controversy by exploring and comparing the different methodologies and data that scientists use to understand climate’s effects on food security. In explains the nature of the climate threat, the ways in which crops and farmers might respond, and the potential role for public and private investment to help agriculture adapt to a warmer world. This broader understanding should prove useful to both scientists charged with quantifying climate threats, and policy-makers responsible for crucial decisions about how to respond. The book is especially suitable as a companion to an interdisciplinary undergraduate or graduate level class.
|Author||: Robert B Garlough|
|Editor||: Cengage Learning|
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
|Author||: Hans Pretzsch|
|Editor||: Springer Science & Business Media|
The aim of this book is to improve the understanding of forest dynamics and the sustainable management of forest ecosystems. How do tree crowns, trees or entire forest stands respond to thinning in the long term? What effect do tree species mixtures and multi-layering have on the productivity and stability of trees, stands or forest enterprises? How do tree and stand growth respond to stress factors such as climate change or air pollution? Furthermore, in the event that one has acquired knowledge about the effects of thinning, mixture and stress, how can one make that knowledge applicable to decision-making in forestry practice? The experimental designs, analytical methods, general relationships and models for answering questions of this kind are the focus of this book. Given the structures dealt with, which range from plant organs to the tree, stand and enterprise levels, and the processes analysed in a time frame of days or months to decades or even centuries, this book is directed at all readers interested in trees, forest stands and forest ecosystems. This work has been compiled for students, scientists, lecturers, forest planners, forest managers, and consultants.
|Author||: Dan Barber|
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
|Author||: David W. Blackwell,Mark D. Griffiths,Drew B. Winters|
|Editor||: John Wiley & Sons|
Throughout this concise, accessible book, readers will quickly learn the fundamental concepts of managerial finance while discovering how things really work. The material is explained using an intuitive theoretical context, providing them with a richer understanding of the material and better insights into solving problems. Finance concepts are covered in a common sense manner and the use of mathematical jargon is minimized. The unifying theme for the book is the concept of valuation since it is the most fundamental concept in finance. The authors define and discuss value in terms of net present value (NPV).
|Author||: Bob Brown|
The best selling definitive book or restaurant server sales and service techniques with easy to read style. Great source of tool, tips and techniques to increase sales, improve morale and guest satisfaction for both managers and servers alike.
|Author||: Alick Davidson|
|Editor||: Taylor & Francis|
First published in 1913, Richard Parry’s Valuation and Investment Tables has since become an essential tool for students and professionals in the study and practice of valuation and appraisal. The book provides a comprehensive set of some 30 different valuation and investment tables in one volume. In practice today, calculations are required for a variety of purposes which often justify more than one approach. With this in mind, Internal Rates of Return tables have been retained in a modified form. Using these tables, both growth and non-growth scenarios can be analysed for a more detailed appraisal of specific freehold property investments and to provide a basis for more in-depth investment advice. The Life Tables have been removed and replaced with a guide to calculating life interests from up to date census data. Although the tables will be used mainly by students and practising surveyors, they will also be useful to accountants and others concerned with various types of investment and financial calculations. That the book has reached its centenary year and thirteenth edition is a testament to its acclaim by the valuation and property professions in an era of calculators, smartphones and sophisticated spread sheet software and furthermore a tribute to the historical importance of Parry’s original vision and continued legacy. In celebration of this milestone year there will be a limited edition leather slip cased version of the book available.
|Author||: Andrew Colin|
|Editor||: Pearson UK|
Mastering Attribution in Finance is a comprehensive guide to how attribution is used in equity and fixed income markets. Attribution in finance is a key investment and asset management process used in managed funds. A managed fund uses appropriate financial tools to make sure that the fund‘s value is maintained or increased. Attribution tools are used to analyse why a portfolio’s performance differs from a benchmark. The difference between the portfolio return and the benchmark return is known as the active return. As with all Mastering titles, this book is written by an expert in the field. It will show you how to: Understand how attribution is used in equity and fixed income markets Improve your knowledge of the mathematics used in performance and attribution Assess in greater detail the effects top-down attribution and attribution on specific types of fixed income security Broaden your awareness of performance and return
|Author||: Jenn Louis,Kathleen Squires|
|Editor||: Ten Speed Press|
From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category