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Culinary Math
Culinary Math
Author: Linda Blocker, the Culinary Institute of America, Julia Hill
Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.
ISBN-13: 9780471387404
ISBN-10: 0471387401
Publication Date: 11/26/2001
Pages: 224
Rating:
  • Currently 4/5 Stars.
 1
4 stars, based on 1 rating
Publisher: Wiley
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
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A text book from the Culinary Institute of America. Helpful for both study and in the home kitchen.


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