Book of Yields

Discover the essential resource for culinary professionals and students alike with the Book of Yields by Francis Talyn Lynch. Published by John Wiley & Sons Inc in 2011, this comprehensive guide spans 320 pages and is now in its 8th edition. It stands out as the only product on the market that offers yield information for over 1,000 raw food ingredients, making it an invaluable tool for chefs and food enthusiasts.

This book not only aids in food preparation but also supports purchasing decisions and cost control, ensuring that you make informed choices in the kitchen. Additionally, it includes practical worksheets for costing ingredients and planning food purchases, along with a student workbook bound-in for easy reference. Enhance your culinary skills and streamline your kitchen operations with the Book of Yields—your go-to guide for effective food management.