Purchasing for Chefs: A Concise Guide

by Andrew Hale Feinstein, John M. Stefanelli, Andrew H. Feinstein

Book Overview

A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource...

• Format: Paperback
• Language: English
• ISBN: 0471728985
• ISBN13: 9780471728986
• Release Date: April 2006
• Publisher: John Wiley & Sons
• Length: 202 Pages
• Weight: 0.68 lbs.
• Dimensions: 0.5" x 6.1" x 9.0"

Customer Reviews

A primer unlike competitors on the market

PURCHASING FOR CHEFS: A CONCISE GUIDE is a primer unlike competitors on the market: it's directed to busy chefs and avoids the usual theory approach of culinary purchasing guides in favor of a practical quick primer with directions which can be put quickly into place. The assumption that the reader is a busy working chef is solid, and pairs realistic kitchen situations with easy explanations of purchasing basics, terminology, and applications. From buying clubs to reduce costs to vendor selection criteria, PURCHASING FOR CHEFS holds many answers without the verbose structure of others. Diane C. Donovan California Bookwatch