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Culinary Math
Culinary Math
Author: Linda Blocker, Julie Hill, Culinary Institute of America
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a revie...  more »
ISBN-13: 9780471557272
ISBN-10: 0471557277
Publication Date: 4/21/2004
Pages: 1,296
Edition: 2nd
Rating:
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Publisher: John Wiley & Sons Inc
Book Type: Hardcover
Other Versions: Paperback
Members Wishing: 0
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 reviewed Culinary Math on + 3352 more book reviews
A text book from the Culinary Institute of America. Helpful for both study and in the home kitchen.



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