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The Book of Yields: Accuracy in Food Costing and Purchasing 8th Edition

by Francis T. Lynch (Author)

4.7 404 ratings

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The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

ISBN-10

0470197498
ISBN-13

978-0470197493
Edition

8th
Publisher

Wiley
Publication date

December 20, 2010
Language

English
Dimensions

8.8 x 0.8 x 10.9 inches
Print length

320 pages
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Editorial Reviews

From the Back Cover

THE BOOK OF YIELDS

Every chef and food service manager needs to know not only how much food is needed for a prepared dish, but also how much of that ingredient to purchase. Buying too much or too little of an item will lead to waste or running out of food during a busy service. And chefs are too busy to calculate the yield for every item that comes into the kitchen. That is where The Book of Yields: Accuracy in Food Costing and Purchasing comes in.

The Book of Yields is a collection of accurate food measurements you will use to help cost recipes and figure out how much food to buy. Constructed with a durable binding that allows you to use it in the kitchen, this book will help all chefs, from the novice just starting out to the executive chef running the back-of-the-house operation.

This Eighth Edition also lists the trim yields and the cooking yields for numerous ingredients. You will know how much a volume of a trimmed or cooked food weighs and how many cups or pints of trimmed or cooked food is yielded―enabling you to cost a volume of trimmed or cooked food in a recipe. In addition, The Book of Yields lists weight-to-volume equivalents for dry staples like baking items, pastas, dry herbs and many more.

This richly enhanced Eighth Edition of The Book of Yields has been updated with more than 200 new foods to further expand the scope and usefulness of this work, and now includes over 1,350 foods. Just some of the resources this book offers include:

Yield information for new ingredients, including vegetable and fruit entries, as well as numerous additions to herbs and spices, pastas, baking items, dairy, and beverages, among others
New condiments, making this collection a stronger compilation of multicultural flavorings
A new chapter on standard portion sizes to assist in menu planning, recipe development, and costing
Food costing and purchasing worksheets covering all the different formulas for each type of food that show you how to think through the process and how to do the math, step by step

The Book of Yields, Eighth Edition will become the most valuable book in your kitchen. It is a quick, easy-to-use tool that you will want to keep by your side throughout your career as a chef or food service manager, saving you time and helping you become more prosperous.

About the Author

FRANCIS T. LYNCH, a professional chef of almost 30 years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

Product details

Publisher ‏ : ‎ Wiley; 8th edition (December 20, 2010)
Language ‏ : ‎ English
Plastic Comb ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0470197498
ISBN-13 ‏ : ‎ 978-0470197493
Reading age ‏ : ‎ 1 year and up
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 8.8 x 0.8 x 10.9 inches

Best Sellers Rank: #38,981 in Books (See Top 100 in Books)
- #29 in Hospitality, Travel & Tourism (Books)
- #39 in Food Science (Books)
- #86 in Cooking, Food & Wine Reference (Books)

Customer Reviews:
4.7 404 ratings

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Customer reviews

4.7 out of 5

404 global ratings

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i

Great savings!

Reviewed in the United States on January 23, 2024

Verified Purchase

This book was exactly what was needed for classes at a great price.

Reviewed in the United States on July 21, 2021

Verified Purchase

This was a required text for a "Food Costing " class I taught on a college level. It saves a lot of time if you have to cost out a food item you have on your menu or you are working out your home food budget.

One person found this helpful

Helpful

Keytra

Make this book your first purchase. Kindle for PC highly recommended!

Reviewed in the United States on August 5, 2018

Verified Purchase

This book saved my life when costing the menu and taking the restaurant kitchen through a habit reformation. I was doing measures myself until I found out this book existed. Do you know how much time I was spending on that?!

I especially like the kindle for PC e-book. I can save and update costing notes on different product lines, easily and quickly find the page I need for reference, and have it all safely stored away on my laptop.

This is a MUST HAVE for any food service pro. It will make your stressful life easier.

17 people found this helpful

Helpful

Michael C. Abernethy

Absolute necessity for restauranteurs and chefs

Reviewed in the United States on July 24, 2014

Verified Purchase

This book is an absolute necessity for anyone involved in menu creation and pricing in the hospitality industry. Without calculating the yields of products you use in your recipes, you're simply guessing at how much a dish actually costs and can wind up loosing thousands upon thousands of dollars due to the sheer fact that you're not taking into account the waste generated by breaking down components for recipes. This can make the difference between a financially successful restaurant and one that can't figure out where they're hemorrhaging cash. This particular edition is the most complete yet, with everything from produce to spices, canned goods to condiments. It'll make menu costing a much more simple and effective process.

12 people found this helpful

Helpful

MCHan

Incredible Resource, But Needs a Hard Cover

Reviewed in the United States on July 25, 2019

Verified Purchase

I love the content of this book. It is absolutely necessary for anyone costing recipes. My only wish is that it would come in a hard cover format with sturdier pages. I understand there's a e-book version, but the hard copy is so much easier to share at work. Things get beat up in the kitchen, especially in chef hands, this book doesn't hold up traveling from location to location. Otherwise, incredible!

6 people found this helpful

Helpful

Marshall

is a little better than the desktop

Reviewed in the United States on September 8, 2014

Verified Purchase

Invaluable tool for accurately costing menus. 5 stars for the information, however, purchased as a kindle book because I didn't want to wait for it to ship. I use win 8 but the book was not supported by the win 8 kindle app. It works with the kindle for desktop. I have to say, the kindle apps for windows eat balls... they are not very intuitive, especially in regards to touch response. The win 8 app, is a little better than the desktop, but as I said, this book is not supported by that format. Just a heads up to anyone unfamiliar with kindle for windows.

5 people found this helpful

Helpful

ReneeC

An essential tool for accurate recipe development

Reviewed in the United States on November 10, 2013

Verified Purchase

This book isn't just about calculating yields (i.e., how much of a product you need to order to get the quantity you need for a recipe) -- it's also about translating from one way of measuring/purchasing a product to another. So, for example, if you're wondering how many ounces of usable kale you'll get from a bunch? It's in here. You're writing your recipe by weight, not volumetric, measures and accidentally wrote down "wheat berries, 1 cup"? You can get the standard weight equivalent of that cup right here. As someone who's trying to write more of her newly-developed recipes down, I'm finding The Book of Yields irreplaceable.

16 people found this helpful

Helpful

AggieCE

Great Information

Reviewed in the United States on January 20, 2020

Verified Purchase

I'm not a professional caterer, but I cook frequently for big groups. The data in this book is invaluable for expanding recipes, equating boneless meat equivalents to bone-in meats, etc. If you cook for big groups and/or cater for huge groups, this is a great reference.

Helpful

Top reviews from other countries

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Catherine jobes

Great book and chart are perfect.

Reviewed in Canada on April 1, 2020

Verified Purchase

I am not a lover of using ereaders but was in a pinch and needed this book asap ( doing block three of culinary trade and the coverd-19 is on the go) It's is a great book and when I have time will order the hard copy of it. It helped alot with my studies./ Bought the physical copy it's the best reference book for menu costing.

Súper Yayis

buen texto!!

Reviewed in Mexico on January 11, 2018

Verified Purchase

Información valiosa sobre las mermas de muchos ingredientes, y en determinados tipos de producción, casi la mitad del libro son ejercicios lo cual ayuda mucho a reforzar los conceptos mostrados por el libro, los cuales son buenas herramientas a la hora de realizar compras o para saber cuanto cuesta preparar un platillo. Así como en "Math for the Professional Kitchen", mi experiencia con el sistema inglés, me aleja un poco de la realidad de las compras de costos y medidas, el cual vivo día a día en México, lo cual no me hace tan práctico el libro, es necesario hacer previamente las conversiones a sistema métrico. La presentación con el espiral de plástico me parece bueno sobre todo en el momento de realizar los ejercicios pero me imagino se terminarán desgastando con el uso.

Translate review to English

江田　力

この本の内容の大切さです。レストランを経営して、廃棄率から、値段設定をしていく大切さです

Reviewed in Japan on August 8, 2018

Verified Purchase

この本の内容の大切さです。レストランを経営して、廃棄率から、値段設定をしていく大切さです。ただ残念なことに、日本語版がないことが、とても残念です。

Translate review to English

yasmina reiter

Can't express how awesome this book is for the restaurant industry

Reviewed in Canada on December 25, 2017

Verified Purchase

Can't express how awesome this book is for the restaurant industry. The measurements are all in imperial, must convert into metric but still fantastic.
A must for every restaurant kitchen.

Wayne A.

Five Stars

Reviewed in Canada on February 12, 2018

Verified Purchase

A must for the aspiring cook in any house!!!

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