Description
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
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