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Culinary Math: WITH Professional Cooking, 5r.e.
Culinary Math WITH Professional Cooking 5re
Author: Julia Hill, Linda Blocker, CIA, NRA Educational Foundation, Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Chefs
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: 9780471733027
ISBN-10: 0471733024
Publication Date: 12/9/2004
Pages: 1,886
Edition: 2nd
Rating:
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Publisher: John Wiley & Sons Inc
Book Type: Hardcover
Members Wishing: 0
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