Culinary Math, 3rd, Revised and Expanded EditionISBN: 978-0-470-06821-2
Paperback
272 pages
September 2007
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Written by two former CIA culinary math instructors, the book reviews basic math skills and their real-life applications in the professional kitchen.
- The text is well-organized and easy to use, and outlines basics such as conversion skills, calculating yield percents, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs.
- This new edition is revised and expanded to include:
- The text is well-organized and easy to use, and outlines basics such as conversion skills, calculating yield percents, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs.
- This new edition is revised and expanded to include:
- A new online component, including an interactive electronic version of the Food Cost Form.
- 35 all-new photographs. The art will be larger and more prominent throughout this edition with completely revised captions, to improve its impact as a learning tool.
- A more visually appealing one-color interior design.
- Approximately 150 new and updated practice problems, as well as price updates throughout the text to reflect current industry standards.
