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 desig ...show moren, 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. ...show lessEdition/Copyright: 3RD 07
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