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Item Details
Title: CHEF'S BOOK OF YIELDS, FORMULAS AND SIZES
Volume: AND Culinary Math
By: The Culinary Institute of America (CIA), Arno Schmidt, Linda Blocker
Format: Hardback

List price: £47.95


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0471464023
ISBN 13: 9780471464020
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 28 November, 2003
Edition: 3rd Revised edition
Pages: 560
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Non-returnable
Some other items by this author:
AMERICAN BOUNTY (HB)
APPLIED CULINARY FUNDAMENTALS (PB)
ARTISAN BREADS AT HOME (HB)
BAKING & PASTRY, PRINCIPLES OF FORM & DESIGN, AND HOW BAKING WORKS SET (HB)
BAKING AND PASTRY (HB)
BAKING AND PASTRY (HB)
BAKING AND PASTRY (PB)
BAKING AND PASTRY (PB)
BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
BAKING BOOT CAMP (HB)
BAKING FOR SPECIAL DIETS (HB)
BOOK OF YIELDS (PB)
BOTTOM'S DREAM (HB)
BRAND'S HAIDE (PB)
CAKE DECORATING (HB)
CAKES (HB)
CATERING (HB)
CATERING (HB)
CATERING (PB)
CHEF'S BOOK OF FORMULAS, YIELDS AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS, AND SIZES
CHEF'S BOOK OF FORMULAS, YIELDS, AND SIZES (HB)
CHEF'S BOOK OF FORMULAS, YIELDS, AND SIZES (HB)
CHEF'S BOOK OF YIELDS, FORMULAS, AND SIZES (HB)
CHOCOLATES AND CONFECTIONS (HB)
CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
CLASSICAL COOKING THE MODERN WAY (HB)
COLLECTED EARLY FICTION, 1949-1964 (HB)
COLLECTED NOVELLAS (PB)
COLLECTED STORIES (PB)
COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
COOKING ESSENTIALS FOR THE NEW PROFESSIONAL CHEF (HB)
COOKING FOR ONE (PB)
COOKING FOR SPECIAL DIETS (HB)
COTTON GROWING IN INDIA (CLASSIC REPRINT)
CREATING YOUR CULINARY CAREER (PB)
CULINARY BOOT CAMP (HB)
CULINARY CALCULATIONS (HB)
CULINARY MATH
CULINARY MATH & FOODSERVICE USING EXCEL SET (HB)
CULINARY MATH (HB)
CULINARY MATH (HB)
CULINARY MATH (HB)
CULINARY MATH (HB)
CULINARY MATH (HB)
CULINARY MATH (PB)
CULINARY MATH (PB)
CULINARY MATH (PB)
DIE SPRACHE EINHARDS
ENTERTAINING (HB)
ESSENTIALS OF PROFESSIONAL COOKING (HB)
EVENING EDGED IN GOLD (HB)
FOOD BEVERAGE LABOR COST (HB)
FROM THE RECIPE FILES OF THE C.I.A. (PB)
FROZEN DESSERTS (HB)
FROZEN DESSERTS (PB)
GARDE MANGER (HB)
GARDE MANGER (PB)
GARDE MANGER (PB)
GARDE MANGER (PB)
GRILLING (HB)
GUIDE TO PURCHASING (PB)
HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
HORS D'OEUVRES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
IN THE HANDS OF A BAKER (PB)
IN THE HANDS OF A CHEF (PB)
INTRODUCTION TO CULINARY ARTS (HB)
INTRODUCTION TO GASTRONOMY (HB)
ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES (HB)
KITCHEN PRO SERIES: GUIDE TO CHEESE IDENTIFICATION, CLASSIFICATION, AND UTILIZATION (HB)
LEVIATHAN SCHWARZE SPIEGEL (PB)
LOS HIJOS DE NOBODADDY (PB)
LOW AND SLOW (HB)
MANAGEMENT BY MENU (HB)
MATH FOR THE PROFESSIONAL KITCHEN (PB)
MATH FOR THE PROFESSIONAL KITCHEN (PB)
MEDITERRANEAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
MODERN BATCH COOKERY (HB)
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION
MODERN BUFFET PRESENTATION (HB)
NOBODADDY''S CHILDREN
NOBODADDY'S CHILDREN (PB)
PASTA (HB)
PIES AND TARTS (HB)
PRESERVING (HB)
PROFESSIONAL BAKING (HB)
PROFESSIONAL BREAD BAKING
PROFESSIONAL BREAD BAKING
PROFESSIONAL BREAD BAKING (HB)
PROFESSIONAL CHEF
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF (HB)
PROFESSIONAL CHEF SET (HB)
PROFESSIONAL COOKING (HB)
PROFESSIONAL COOKING (HB)
RADIO DIALOGS I (PB)
RADIO DIALOGS II (PB)
REMARKABLE BANQUET SERVICE (PB)
REMARKABLE SERVICE (HB)
REMARKABLE SERVICE (PB)
SCENES FROM THE LIFE OF A FAUN (PB)
SERVSAFE ESSENTIALS (HB)
STREET FOOD (HB)
STUDENT LAB RESOURCES & STUDY GUIDE FOR INTRODUCTION TO CULINARY ARTS (PB)
STUDY GUIDE TO ACCOMPANY BAKING AND PASTRY (PB)
STUDY GUIDE TO ACCOMPANY THE PROFESSIONAL CHEF, 9E (PB)
TECHNIQUES OF HEALTHY COOKING
TECHNIQUES OF HEALTHY COOKING
TECHNIQUES OF HEALTHY COOKING (HB)
TECHNIQUES OF HEALTHY COOKING (HB)
TECHNIQUES OF HEALTHY COOKING (PB)
TECHNIQUES OF HEALTHY COOKING 3RD EDITION PROFESSIONAL EDITION WITH IPROFILE 2.0 PASSWORD CARD SET (HB)
THE ART OF CHARCUTERIE (HB)
THE ART OF CHARCUTERIE (PB)
THE DIABETES-FRIENDLY KITCHEN (HB)
THE EGGHEAD REPUBLIC (HB)
THE EGGHEAD REPUBLIC (PB)
THE ELEMENTS OF DESSERT (HB)
THE MODERN CAFE (HB)
THE NEW PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (HB)
THE PROFESSIONAL CHEF (PB)
THE PROFESSIONAL CHEF, NINTH EDITION (HB)
THE SCHOOL FOR ATHEISTS (PB)
THE WORLD RELIGIONS COOKBOOK (HB)
THE YOUNG CHEF (PB)
TWO NOVELS (HB)
TWO NOVELS (PB)
VEGETABLES (HB)
WORLDS OF FLAVOR (HB)

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