Culinary Math

by Linda Blocker, Julia Hill, The Culinary Institute of America

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 chapter.

Genres: Food, Cookbooks, Nonfiction

272 pages, Paperback

First published November 26, 2001

Reviews

[Jen]

bakers math was explained so much easier in this book than in my other classes!

[Eric Hines]

A basic textbook on this subject.