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Author: Francis T. Lynch Publisher: Wiley Global Education ISBN: 111813771X Category : Business & Economics Languages : en Pages : 321
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Francis T. Lynch Publisher: Wiley Global Education ISBN: 111813771X Category : Business & Economics Languages : en Pages : 321
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Francis T. Lynch Publisher: John Wiley & Sons ISBN: 0471745901 Category : Business & Economics Languages : en Pages : 318
Book Description
For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.
Author: Riccardo Rebonato Publisher: Cambridge University Press ISBN: 1316732959 Category : Business & Economics Languages : en Pages : 1080
Book Description
In this book, well-known expert Riccardo Rebonato provides the theoretical foundations (no-arbitrage, convexity, expectations, risk premia) needed for the affine modeling of the government bond markets. He presents and critically discusses the wealth of empirical findings that have appeared in the literature of the last decade, and introduces the 'structural' models that are used by central banks, institutional investors, sovereign wealth funds, academics, and advanced practitioners to model the yield curve, to answer policy questions, to estimate the magnitude of the risk premium, to gauge market expectations, and to assess investment opportunities. Rebonato weaves precise theory with up-to-date empirical evidence to build, with the minimum mathematical sophistication required for the task, a critical understanding of what drives the government bond market.
Author: Francis T. Lynch Publisher: Wiley ISBN: 9781892735072 Category : Business & Economics Languages : en Pages : 184
Book Description
The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the Dry Herbs section states how many tablespoons of each herb or spice are in 1 ounce or how many individual pieces (cloves or peppercorns for instance) are in 1 Tablespoon and/or in 1 ounce. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup, trimmed weighs.
Author: Tara June Winch Publisher: HarperCollins ISBN: 0063003481 Category : Fiction Languages : en Pages : 344
Book Description
Winner of the 2020 Miles Franklin Literary Award and 2021 Kate Challis RAKA Award! "A beautifully written novel that puts language at the heart of remembering the past and understanding the present."—Kate Morton “A groundbreaking novel for black and white Australia.”—Richard Flanagan, Man Booker Prize winning author of The Narrow Road to the Deep North A young Australian woman searches for her grandfather's dictionary, the key to halting a mining company from destroying her family's home and ancestral land in this exquisitely written, heartbreaking, yet hopeful novel of culture, language, tradition, suffering, and empowerment in the tradition of Louise Erdrich, Sandra Cisneros, and Amy Harmon. Knowing that he will soon die, Albert “Poppy” Gondiwindi has one final task he must fulfill. A member of the indigenous Wiradjuri tribe, he has spent his adult life in Prosperous House and the town of Massacre Plains, a small enclave on the banks of the Murrumby River. Before he takes his last breath, Poppy is determined to pass on the language of his people, the traditions of his ancestors, and everything that was ever remembered by those who came before him. The land itself aids him; he finds the words on the wind. After his passing, Poppy’s granddaughter, August, returns home from Europe, where she has lived the past ten years, to attend his burial. Her overwhelming grief is compounded by the pain, anger, and sadness of memory—of growing up in poverty before her mother’s incarceration, of the racism she and her people endured, of the mysterious disappearance of her sister when they were children; an event that has haunted her and changed her life. Her homecoming is bittersweet as she confronts the love of her kin and news that Prosperous is to be repossessed by a mining company. Determined to make amends and honor Poppy and her family, she vows to save their land—a quest guided by the voice of her grandfather that leads into the past, the stories of her people, the secrets of the river. Told in three masterfully woven narratives, The Yield is a celebration of language and an exploration of what makes a place "home." A story of a people and a culture dispossessed, it is also a joyful reminder of what once was and what endures—a powerful reclaiming of Indigenous language, storytelling, and identity, that offers hope for the future.
Author: David W. Blackwell Publisher: John Wiley & Sons ISBN: 0470000104 Category : Business & Economics Languages : en Pages : 516
Book Description
Throughout this concise, accessible book, readers will quickly learn the fundamental concepts of managerial finance while discovering how things really work. The material is explained using an intuitive theoretical context, providing them with a richer understanding of the material and better insights into solving problems. Finance concepts are covered in a common sense manner and the use of mathematical jargon is minimized. The unifying theme for the book is the concept of valuation since it is the most fundamental concept in finance. The authors define and discuss value in terms of net present value (NPV).
Author: Pamela C. Ronald Publisher: Oxford University Press ISBN: 0199742421 Category : Science Languages : en Pages : 232
Book Description
By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production. Written as part memoir, part instruction, and part contemplation, Tomorrow's Table argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems. This book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices. It is also for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment.
Author: Culinary Institute of America Publisher: John Wiley & Sons ISBN: 9781118122501 Category : Languages : en Pages : 0
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Francis T. Lynch
Author: Francis T. Lynch
Author: Francis T. Lynch
Author: Riccardo Rebonato
Author: Francis T. Lynch
Author: Ruth H. Matthews
Author: Tara June Winch
Author: David W. Blackwell
Author: Pamela C. Ronald
Author: Francis T. Lynch
Author: Culinary Institute of America