Chef’s Book of Formulas, Yields, and Sizes

New York: John Wiley & Sons, 1996. 2nd ed. Quarto in light grey color photo illus boards; vi, 358 pages: illustrations; 25 cm; index. Fine with wee bit of spotting to top edge; nerly as new. No jacket, presumably as issued. . Hardcover.

Food. Cooking for large groups. Ingredients purchasing. Cookbooks. Quantity cooking. Cooking -- Measurement. Food -- Measurement. Retaurant cooking, Catering, Professional chefs. Food -- Measurement. Quantity cooking. Meal planning,