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Culinary Math

Culinary Math - 3rd edition

ISBN13: 978-0470068212

Cover of Culinary Math 3RD 07 (ISBN 978-0470068212)
ISBN13: 978-0470068212
ISBN10: 0470068213
Cover type: Paperback
Edition/Copyright: 3RD 07
Publisher: John Wiley & Sons, Inc.
Published: 2007
International: No

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Culinary Math - 3RD 07 edition

ISBN13: 978-0470068212

Linda Blocker and Julia Hill

ISBN13: 978-0470068212
ISBN10: 0470068213
Cover type: Paperback
Edition/Copyright: 3RD 07
Publisher: John Wiley & Sons, Inc.

Published: 2007
International: No
Summary

This essential culinary reference has now been fully revised and updated Written by two former CIA culinary math instructors, Culinary Math shows how to apply basic math skills to real-world kitchen situations, such as converting measurements and recipe sizes, calculating yield percents, and determining costs. The latest edition of this well-organized, easy-to-use guide includes a new online component with an electronic version of the Food Cost Form, an appealing new interior design, handsome all-new photos by acclaimed photographer Ben Fink, and 150 new and updated practice problems. Linda Blocker (Delhi, NY) and Julia Hill (Rhinebeck, NY) are former instructors at the CIA. The Culinary Institute of America is the world's premier culinary college, with campuses in Hyde Park, New York, and St. Helena, California.

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