Culinary Math

by Culinary Institute of America, Julia Hill, Linda Blocker, et al.

Book Overview

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 review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every...

• Format: Paperback
• Language: English
• ISBN: 0470068213
• ISBN13: 9780470068212
• Release Date: September 2007
• Publisher: Wiley
• Length: 262 Pages
• Weight: 1.41 lbs.
• Dimensions: 0.5" x 8.5" x 10.7"

Customer Reviews

cooking by the numbers

Great reference book, a must for any serous or curious cook, especially if you entertain or consider the food industry a possible career path.

Exelent Book

I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.

Great for pros and home chefs

This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!

Finally...

This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.