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

  • ISBN13:


  • ISBN10:


  • Edition: 8th
  • Format: Paperback
  • Copyright: 2010-12-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $17.85
    Check/Direct Deposit: $17.00
    PayPal: $17.00
List Price: $54.67 Save up to $27.79
  • Rent Book $29.68
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


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 organization by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Table of Contents


Chapter 1: Dry Herbs and Spices and Fresh Herbs.

Chapter 2: Produce.

Chapter 3: Starchy Food.

Chapter 4: Baking Items.

Chapter 5: Fats, Oils, and Condiments.

Chapter 6: Liquids.

Chapter 7: Dairy.

Chapter 8: Beverages.

Chapter 9: Meats.

Chapter 10: Seafood.

Chapter 11: Poultry.

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.

Chapter 13: Measurement Conversion.

Chapter 14: Simple Formulas.

Chapter 15: Standard Portion Sizes.


The Workbook.

Price Lists.

Costing Worksheet.

Guide to Using the Costing Worksheets.

Purchasing Worksheet.

Guide to Using the Purchasing Worksheets.


Rewards Program

Customer Reviews

Astonishing July 31, 2011
This textbook is a must have for any student who wants to succeed. When this textbook came out I decided to buy it and have had it just a few days and it is amazing how fast and easy requisition forms and mass quantity recipes are easy to convert. Thank you to everyone who put their hard work into this textbook.
Flag Review
Please provide a brief explanation for why you are flagging this review:
Your submission has been received. We will inspect this review as soon as possible. Thank you for your input!
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition: 5 out of 5 stars based on 1 user reviews.

Write a Review