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Culinary Math
Culinary Math
Author: Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
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: 9781118972724
ISBN-10: 1118972724
Publication Date: 1/26/2016
Pages: 240
Edition: 4
Rating:
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Publisher: Wiley
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 1
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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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